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Cranberry Swirl Coffee Cake cont.
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2 tablespoons milk
1/2 teaspoon vanilla extract
In a large mixing 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
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |