Cranberry Coffee Cake  Print Recipe
Ingredients

  • 2/3 cup butter, softened
  • 1 ½ cups sugar
  • 2 eggs
  • 1 egg white
  • 1 teaspoon almond extract
  • 2 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • 1 ¼ teaspoons baking soda
  • ¾ teaspoons salt
  • 2/3 cup sour cream
  • 2/3 cup low-fat plain yogurt
  • 1 ¼ cups canned, whole cranberry sauce
  • Powdered sugar
Directions
  • Preheat oven to 350 degrees.
  • Grease and flour one nine-inch tube pan.
  • In a mixing bowl on medium speed, cream together the butter and sugar until light and fluffy.
  • Gradually beat in eggs and egg white, then stir in the almond extract. Set aside.
  • Mix together the sour cream and yogurt.
  • In separate bowl, mix together the flour, baking powder, baking soda, and salt.
  • Gradually stir in flour mixture, alternating with the sour cream and yogurt mixture. Stir until thoroughly blended.
  • Spoon 1/3 of the batter into the prepared tube pan.
  • Swirl ½ of the cranberry sauce into the batter. Repeat procedure, ending with batter on the top.
  • Bake for 40-45 minutes or until the top is light, golden brown.
  • Let cool until slightly warm to touch, then sprinkle with powdered sugar to serve.

Servings: 14

Per Serving:
  • Calories: 307
  • Carbohydrate: 46 grams
  • Protein: 4.4 grams
  • Fat: 12 grams
  • % Fat: 35%