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Cranberry Swirl Coffee Cake

Cranberry Swirl Coffee Cake
Cranberries are an important crop in New England. This recipe produces a beautiful and delicious cake.
12-16 ServingsPrep: 15 min. Bake: 50 min. + cooling

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
© Taste of Home 2013

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Cranberry Swirl Coffee Cake (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013