Cranberry swirl coffee cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Soft butter |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 2 | cups | Flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Yogurt |
| 1 | teaspoon | Vanilla |
| 1 | can | (16oz) whole cranberry sauce |
| ½ | cup | Chopped nuts |
Directions
Cream butter, then gradually add sugar and blend until fluffy. Add eggs, one at a time, beating after each addition. Sift together dry ingredients and add to batter alternately with yogurt. Add vanilla.
Grease a tube pan and spread a thin layer of batter over the bottom.
Stir the cranberry sauce until well mixed; then spread a thin layer of it over the batter. Add another layer of better, and a layer of cranberry sauce, a layer of batter, and end with cranberry sauce.
Sprinkle nuts over top. Bake in preheated 375 F oven for 55 minutes, or until a toothpick inserted well into the center comes out clean.
Cool in pan on rack for 5 minutes. Remove from pan and drizzle Almond or White Icing over the top. Serves 8 to 10.
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