- 1/2 cup butter, softened
- 1 cup sugar
- 2 Eggland's Best 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
- 3/4 cup confectioners' sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 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.
Originally published as Cranberry Swirl Coffee Cake in Country Extra March 2001, p51
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