Cranberry Swirl Coffee Cake
Yield
10 servingsPrep
10 minCook
55 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Trans-fat Free
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.
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