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Cranberry Swirl Coffee Cake

 
Cranberry Swirl Coffee Cake
14

Yield

10

servings

Prep

10

min

Cook

55

min

Ready

65

min

Trans-fat Free
 

Ingredients

½ cup butter
soft
1 cup sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup yogurt
1 teaspoon vanilla extract
1 can cranberry sauce
16 ounces
*
½ cup nuts
chopped

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℉ (190℃) 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 32042% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 265mg 11%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 5%
Sugars g
Protein 12g
Vitamin A 7% Vitamin C 0%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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