Coffee Cake With Cranberry Swirl

Recipe by Meryl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F (175 degrees C).
  • (Decrease the temperature by 25 degrees if using dark pan).
  • Grease and flour a 9 or 10 inch tube pan. Tap out the excess flour.
  • Cream together the butter and sugar until light and fluffy.
  • Beat in the eggs just until well blended.
  • Mix together the flour, baking powder, baking soda and salt.
  • Lower the mixer speed, and add the flour mixture alternately with the sour cream 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 remaining batter.
  • Bake about 55 minutes or until toothpick inserted in the center comes out clean.
  • Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.
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