posted by merstar 11-28-101 2:11 PM
Cranberry Swirl Coffeecake
1/2 cup butter
1 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (I use nonfat plain yogurt)
1 teaspoon almond extract
1 cup of fresh cranberry sauce, (to make the sauce, follow the directions on any package of fresh cranberries), or one 8-ounce can of whole cranberry sauce
Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan). Grease and flour one 9 or 10 inch tube pan.
Cream together the butter and the sugar until light. Add the eggs and mix well.
Combine the flour, baking powder, baking soda and salt. With mixer running, add the flour mixture alternately with the sour cream or yogurt to the butter mixture. Mix well. Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
Bake at 350 degrees F (175 degrees C) around 55 minutes.
Makes 1 - 9 or 10 inch tube pan (12 servings).
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