Cranberry Swirl Coffee Cake

This sour cream coffee cake with a cranberry swirl is an old family recipe. It's delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 248 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup white sugar
• 1 teaspoon baking powder
• ½ cup butter
• 1 cup sour cream
• 1 teaspoon almond extract
• 1 (8 ounce) can whole cranberry sauce

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.

Step 2

In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Combine flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with sour cream.

Step 3

Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into batter. Repeat, ending with batter on top.

Step 4

Bake in the preheated oven until golden brown, about 55 minutes.