Cranberry Swirl Coffee Cake Recipe

Cranberry Swirl Coffee Cake Recipe

TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling

MAKES: 12-16 servings

Ingredients

• 1/2 cup butter, softened

• 1 cup sugar

• 2 eggs

• 1 teaspoon almond extract

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup (8 ounces) sour cream

• 1/3 cup chopped walnuts

• 1 can (14 ounces) whole-berry cranberry sauce

• GLAZE:

• 3/4 cup confectioners' sugar

• 2 tablespoons milk

• 1/2 teaspoon vanilla extract

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda and salt; add the creamed mixture alternately with sour cream, beating well after each addition.

• Sprinkle the walnuts into a greased 10-in. fluted tube pan. Spread half of the batter over nuts; top with half of the cranberry sauce. Repeat layers.

• Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake. Yield: 12-16 servings.