Cranberry Swirl Coffeecake Recipe
Ingredients
4 Tbsp butter or margarine 60 mL
1 c. sugar 250 mL
2 eggs
2 c. all purpose flour 500 mL
1 tsp. baking soda 5 mL
1 tsp. baking powder 5 mL
1/2 tsp. salt 2 mL
1 c. sour cream 250 mL
1 tsp. almond extract 5 mL
6 1/2 fl.oz. tin whole cranberry sauce 184 mL tin
1/2 c. chopped walnuts 125 mL
3/4 c. icing sugar 175 mL
1/2 tsp. almond extract 2 mL
1 Tbsp warm water 15 mL
How to make Cranberry Swirl Coffeecake
Preheat the oven to 350°F (180°C).In a large bowl, use an electric beater to cream together the butter and sugar.
Add the eggs, one at a time, beating well after each addition.
Add the combined dry ingredients and the sour cream alternately, beginning and ending with dry ingredients.
Continue to beat as you add the 1 tsp. (5 mL) almond extract.
Grease and flour an 8-9" (20-23 cm) tube pan or bundt pan.
Put 1/2 the nuts into the bottom of the pan.
Spoon in 1/3 of the cake batter.
Cover that with 1/2 the cranberry sauce.
Spoon in another third of the batter and the rest of the cranberry sauce.
Top with the remainder of the batter.
Sprinkle the other 1/2 of the nuts on top.
Bake at 350°F (180°C) for about 55 minutes.
Cool 5 minutes in the pan, then remove to a rack.
Combine the icing sugar, 1/2 tsp. (2 mL) almond extract and warm water and drizzle evenly over the nut covered surface of the coffee cake.
Serve warm or cold.
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Cranberry Swirl Coffeecake
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