A GREAT CRANBERRY SWIRL COFFEE CAKE

November 6, 2013
(pareve/dairy)

1/2 cup of unsalted butter or margarine, room temperature
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream (Tofutti brand to make pareve)
16-ounce can whole cranberry sauce
1/2 cup crushed pecans

Topping:
3/4 cup powdered sugar
2 teaspoons warm water
1/2 teaspoon almond extract
1/4 cup crushed pecans

Preheat oven to 350 degrees. Cream butter in mixer and add sugar gradually. Add extract and eggs, one at a time, beating well after each addition. Combine flour, baking powder and soda and salt then add to creamed mixture, alternately with sour cream, ending with dry ingredients. Pour half of batter into well-greased 9-inch Bundt or tube pan. Top with half of cranberry sauce and half of nuts. Gently swirl with a knife to marbleize. Repeat layers. Bake for 55 minutes or until lightly brown on top. Cool completely before removing from pan. For topping: Combine powdered sugar, water and extract. Drizzle over cooled cake. Sprinkle with nuts.

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