Cranberry swirl coffee cake

8 Servings

Ingredients

Quantity Ingredient
½ cup Soft butter
1 cup Sugar
2 Eggs
2 cups Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Yogurt
1 teaspoon Vanilla
1 can (16oz) whole cranberry sauce
½ cup Chopped nuts

Directions

Cream butter, then gradually add sugar and blend until fluffy. Add eggs, one at a time, beating after each addition. Sift together dry ingredients and add to batter alternately with yogurt. Add vanilla.

Grease a tube pan and spread a thin layer of batter over the bottom.

Stir the cranberry sauce until well mixed; then spread a thin layer of it over the batter. Add another layer of better, and a layer of cranberry sauce, a layer of batter, and end with cranberry sauce.

Sprinkle nuts over top. Bake in preheated 375 F oven for 55 minutes, or until a toothpick inserted well into the center comes out clean.

Cool in pan on rack for 5 minutes. Remove from pan and drizzle Almond or White Icing over the top. Serves 8 to 10.

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