Cranberry Swirl Coffeecake
1/2 cup unsalted butter, room temperature
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
1 teaspoon almond extract
1 cup of fresh cranberry sauce (to make the sauce, follow the directions on any
package of fresh cranberries).
1. 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. (I
use a 10 inch).
2. Cream together the butter and sugar until light and
fluffy. Beat in the eggs just until well blended.
3. Combine the flour, baking powder, baking soda and salt.
With mixer running, (lower the mixer speed), add the flour mixture alternately
with the sour cream or yogurt to the butter mixture until just blended. Do not
overmix! 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.
4. Bake about 55 minutes or until a toothpick inserted in the
center comes out clean.
5. 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.
Note: Some people dust the cake with confectioner's sugar (one person made a
lattice pattern); others make a glaze of confectioner's sugar, hot water (or
milk), and a touch of almond extract; while others, like myself, prefer it
Note: Can be stored overnight on counter, double wrapped in cling (plastic) wrap
or wrapped in cling wrap, then in foil. Make sure it's air tight. If dusting
with confectioner's sugar, dust just before serving.
YIELD: Makes 1 - 9 or 10 inch tube pan (12 servings