Cranberry Swirl Coffee Cake

     

This old family recipe is delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream.

Original recipe makes 1 -9 or 10 inch tube pan

Ingredients

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 (8 ounce) can whole cranberry sauce

  • PREP

    20 mins

  • COOK

    55 mins

  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
  3. Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
  4. Bake 55 minutes in the preheated oven, until golden brown.

Nutrition

Calories: 248 kcal
Carbohydrates: 34.7 g
Cholesterol: 55 mg
Fat: 10.9 g
Fiber: 0.7 g
Protein: 3.3 g
Sodium: 277 mg

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