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
- ½ cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 1 (8 ounce) can whole cranberry sauce
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
Step 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.
Step 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.
Step 4
Bake in the preheated oven until golden brown, about 55 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 14 | |
Calories 248 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat7g | 33% |
Cholesterol51mg | 17% |
Sodium277mg | 12% |
Total Carbohydrate35g | 13% |
Dietary Fiber1g | 3% |
Total Sugars18g | |
Protein3g | |
Vitamin C0mg | 1% |
Calcium47mg | 4% |
Iron1mg | 6% |
Potassium55mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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