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Cranberry Swirl Coffee Cake




Source of Recipe


Yankee Magazine


List of Ingredients




1/2 cup margarine
1 cup sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
1/2 pint sour cream
1 teaspoon almond flavoring
1 can (8 ounces) whole cranberry sauce
1/2 cup chopped walnuts

Recipe



Cream margarine and sugar. Add unbeaten eggs. Mix together dry ingredients and add to creamed mixture alternately with sour cream. Add flavoring. Grease an 8-inch Bundt pan. Spread a layer of batter in the bottom of the pan, then scatter a layer of cranberries (one-third of the can). Swirl with a knife. Repeat layers of batter, then cranberries, swirling each layer with a knife. Sprinkle remaining cranberries on top, swirl, and cover with nuts. Bake 50 to 55 minutes at 350 degrees F. Cool 5 minutes before removing from pan.

TOPPING
3/4 cup confectioners' sugar
1/2 teaspoon almond flavoring
Add a little warm water so topping will drizzle from spoon. Pour over warm cake.