Coffee Cake with Cranberry Swirl |  |
Ingredients
| 2 | cups
flour
| | 1 | tsp.
baking powder
| | 1/2 | tsp.
baking soda
| | 1/2 | cup
butter, softened (1 stick)
| | 1 1/2 | cups
low calorie sweetener and sugar blend for baking
| | 2 | eggs
| | 3/4 | tsp.
almond extract, divided
| | 1/2 | cup
lite sour cream
| | 1 | 7-oz.
can whole cranberry sauce (3/4 cup)
| | 1/2 | cup
chopped walnuts
| | 3/4 | cup
sifted powdered sugar
|
| |
Directions
 | Preheat oven to 375°F. Grease and flour 10-inch tube pan; set aside. In bowl combine flour, baking powder, baking soda and salt to taste; set aside. |  | In mixing bowl beat butter and sweetener together until fluffy. Add eggs, 1 at a time, beating well after each. Add 1/2 teaspoon of the almond extract. Add reserved flour mixture and sour cream alternately to beaten mixture, beating until smooth after each addition. |  | Spoon half of the batter into prepared pan; spread evenly. Spoon half of the cranberry sauce on top. Spoon remaining batter and then remaining cranberry sauce on top. Sprinkle with walnuts. Bake 50 to 55 minutes or until golden brown and pulling away from sides of pan. Cool in pan on wire rack 5 minutes; remove from pan. Cool. |  | For glaze, in bowl stir together powdered sugar, 1 tablespoon warm water and remaining 1/4 teaspoon almond extract. Add more water as needed to make drizzling consistency. Drizzle over top of warm cake. |
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