Cranberry Swirl Coffee Cake

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C). Grease a 9 or 10 inch tube pan and dust it with some of the flour.

2. Beat the butter and white sugar together until light and fluffy, about 3 minutes.

3. Beat in the eggs one at a time, then stir in the almond extract.

4. Whisk the flour, baking powder, baking soda and salt together in a separate bowl.

5. Add the flour mixture to the butter mixture in three additions, alternating with the sour cream, and mix until just combined.

6. Spread half the batter into the prepared pan. Spoon the cranberry sauce over it in dollops, then cover with the remaining batter.

7. Run a knife through the batter once or twice in a zigzag to swirl the cranberry sauce, taking care not to hit the pan.

8. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.

9. Cool the cake in the pan for 15 minutes, then turn it out onto a rack to cool completely.