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Cranberry Swirl Coffee Cake

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 (16 ounces) whole-berry cranberry sauce, divided
GLAZE:
3/4 cup confectioners' sugar
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

Printed from tasteofhome.com Jul 24, 2008

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Cranberry Swirl Coffee Cake cont.

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.