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.
Ingredients
- 0.5 cups butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cup sour cream
- 1 can whole cranberry sauce , 8 ounce
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
-
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.
-
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.
-
4
Bake in the preheated oven until golden brown, about 55 minutes.
Nutrition Facts
Per serving
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