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CRANBERRY SWIRL COFFEE CAKE




Source of Recipe


Internet






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 nuts
  
• Topping:
  
• 3/4 cup confectioners' sugar
  
• 1/2 teaspoon almond flavoring
  
• warm water
  






Instructions



1. Cream margarine and sugar. Add unbeaten eggs. Mix together dry ingredients & add to creamed mixture alternately with sour cream. Add flavoring. Grease 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 for 5 minutes before removing from the pan.
   Topping: Add a little warm water so topping will drizzle from spoon. Pour over warm cake.