Cranberry Swirl Coffee Cake
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup butter, softened
1 1/2 cups sugar or low calorie sugar blend
2 eggs
3/4 tsp almond extract, divided
1/2 cup lite sour cream
1 (7 0z) can whole cranberry sauce
1/2 cup chopped walnuts
3/4 cup sifted confectionary sugar
Preheat oven to 375 degrees. Grease and flour 10-inch tube pan; set aside. In a bowl combine
flour, baking powder, baking soda and salt to taste; set aside.
In a mixing bowl beat butter and sweetener together until fluffy. Add eggs, 1 at a time, beating
well after each addition. Add 1/2 tsp of the almond extract. Add reserved flour mixture and
sour cream alternately, beating until smooth after each addition.
Spoon half of the batter into the prepared pan; spread evenly. Spoon half of the cranberry sauce
on top. Spoon remaining batter and then remain cranberry sauce on top. Sprinkle with walnuts.
Bake 50-55 minutes or until golden brown and starting to pull away from sides of pan. Cool in
pan on wire rack for 5 minutes; remove from pan and coo.
For glaze, in a bowl stir together powdered sugar, 1 tablespoon warm water and remaining 1/4
tsp almond extract. Add ore water as needed to make drizzling consistency. Drizzle over top of
warm cake. Serves 16