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Cranberry Swirl Coffeecake
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Award-winning family recipe cake loved for generations. Triple blue ribbon winner at local fairs.
Ingredients:
  • 0.5 cup butter
  • 0.75 cup white sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 0.5 cup sour cream
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon almond extract
  • 1 (16 ounce) can whole cranberry sauce
  • 0.5 cup blanched slivered almonds
  • 0.75 cup confectioners' sugar
  • 1 tablespoon warm water
  • 0.5 teaspoon almond extract
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare a 9-inch tube pan by greasing and flouring it.
  • In a mixing bowl, cream together the butter and sugar gradually. Add eggs one at a time, beating with an electric mixer on medium speed.
  • In a medium bowl, combine flour, baking soda, baking powder, and salt. With electric beaters on low speed, slowly add the flour mixture and sour cream to the butter mixture, alternating between the two, and ending with the flour mixture (be careful not to overmix). Stir in 1 teaspoon of almond extract.
  • Spread half of the batter evenly on the bottom of the pan. Top with half of the can of whole cranberry sauce. Repeat the layers with the remaining batter and cranberry sauce. Finish by sprinkling slivered almonds on top.
  • Bake at 350 degrees F (175 degrees C) for 50 minutes until golden brown. Let it cool slightly, then pour the glaze over the top.
  • Prepare the glaze by combining confectioners' sugar, warm water, and 1/2 teaspoon almond extract until smooth. Drizzle the mixture over the cake.

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