Coffee Cake with Cranberry Swirl

By Greywolf

Non-fat yogurt can be used instead of sour cream. Also freshly made cranberry sauce can be used instead of canned. This makes 1 tube cake.

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 tsp baking powder
• 1 tsp baking soda
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 cup sour cream, or yogurt
• 1 tsp almond extract
• 1 x8 oz can whole berry cranberry sauce

Details

Servings 12
Preparation time 45mins
Cooking time 105mins

Preparation

Step 1

Preheat oven to 350 F. Decrease the temperature by 25 degrees if using a dark pan.

Grease and flour a 9 or 10-inch tube pan. Tap out any excess flour.

Cream together the butter and sugar until light and fluffy.

Beat in the eggs just until well blended.

In a separate bowl, mix together the flour, baking powder, baking soda and salt.

Lower the mixer speed and add the flour mixture alternately with the sour cram or yogurt until just blended. DO NOT OVERMIX.

Stir in the almond extract and mix only until just combined.

Pour 1/3 of the batter into the pan. Swirl 1/2 of the cranberry sauce into the batter.

Add another 1/3 of the batter, then swirl in the remaining cranberry sauce. Top with the remaining batter.

Bake about 55 minutes or until toothpick inserted in the centre comes out clean.

Let cool in pan on wire rack about 10 minutes. Cut around edge of cake to loosen, then turn out and let cool completely on wire rack.