Wednesday, July 30, 2008
On My Hearth: Cranberry Swirl Coffee Cake
Yes, I know that this is typically a Thanksgiving or Christmas dish, but since I'm still using up pantry items and since Yule has been on my mind, why not? Also, I just read an article which states that cranberries fight cancer. Hmm....it's been difficult for Dad and I to keep her appetite up; perhaps a nice warm slice of this cake would help?
Cranberry Swirl Coffee Cake
Yields: 12 servings
"This old family recipe is delicious for breakfast on Christmas day, or to eat while watching the parade! Originally submitted to ThanksgivingRecipe.com."
1/2 cup butter
1 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream
1 teaspoon almond extract
1 (8 ounce) can whole cranberry sauce
1. Preheat oven to 350 degrees F (175 degrees C) grease and flour one 9 or 10 inch tube pan.
2. Cream the together the butter and the sugar until light. Add the eggs and stir well.
3. Combine the flour, baking powder, baking soda and salt. Add the flour mixture alternately with the sour cream or yogurt to the butter mixture. Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
4. Bake at 350 degrees F (175 degrees C) for 55 minutes.