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
- butter: 0.5 cup
- white sugar: 1 cup
- eggs: 2 piece
- almond extract: 1 tsp
- all-purpose flour: 2 cups
- baking powder: 1 tsp
- baking soda: 1 tsp
- salt: 0.5 tsp
- sour cream: 1 cup
- whole cranberry sauce: 1 can (8 ounce can)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
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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.
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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.
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Bake in the preheated oven until golden brown, about 55 minutes. momoffivepoikas
