Coffee Cake With Cranberry Swirl

Total Time: 1 hr 40 mins Preparation Time: 45 mins Cook Time: 55 mins

Ingredients

• 1/2 cup butter, room temperature
• 1 cup sugar
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup sour cream (i used nonfat plain yogurt)
• 1 teaspoon almond extract
• 1 (8 ounce) can whole berry cranberry sauce (i used 1 cup of fresh cranberry sauce)

Recipe

• 1 preheat oven to 350 degrees f (175 degrees c).
• 2 (decrease the temperature by 25 degrees if using dark pan).
• 3 grease and flour a 9 or 10 inch tube pan. tap out the excess flour.
• 4 cream together the butter and sugar until light and fluffy.
• 5 beat in the eggs just until well blended.
• 6 mix together the flour, baking powder, baking soda and salt.
• 7 lower the mixer speed, and add the flour mixture alternately with the sour cream or yogurt until just blended. do not overmix!
• 8 stir in the almond extract and mix only until just combined.
• 9 pour 1/3 of the batter into the pan.
• 10 swirl 1/2 of the cranberry sauce into the batter.
• 11 add another 1/3 of the batter, then swirl in the remaining cranberry sauce. top with remaining batter.
• 12 bake about 55 minutes or until toothpick inserted in the center comes out clean.
• 13 let cool in pan on wire rack about 10 minutes. cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.