Cranberry Swirl Coffee Cake Recipe

Cranberry Swirl Coffee Cake Recipe photo by Taste of Home

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Cranberries are an important crop in New England. This recipe produces a beautiful and delicious cake.

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Cranberry Swirl Coffee Cake Recipe

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

Yield: 12-16 Servings

15 50 65

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.

Nutritional Facts 1 serving (1 slice) equals 276 calories, 10 g fat (6 g saturated fat), 52 mg cholesterol, 219 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cranberry Swirl Coffee Cake in Country Extra March 2001, p51