Cranberry Swirl Coffeecake Recipe

Coffeecake:
1/2 cup margarine, softened
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon almond extract
1 cup whole cranberry sauce
1/2 cup chopped walnuts

Glaze:
3/4 cup confectioners’ sugar
1/2 teaspoon almond extract
1 to 2 tablespoons water or milk

Preheat the oven to 350 degrees. Grease and flour an 9-inch tube pan. Cream together the margarine and granulated sugar with an electric mixer. Beat in the eggs one at a time until fluffy. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the flour mixture alternately with the sour cream to the creamed mixture until blended. Do not over mix. Stir in the almond extract. Spoon half of the batter into the prepared pan. Spoon half of the cranberry sauce and half of the walnuts on top. Repeat with the remaining batter, cranberry sauce, and walnuts. Swirl through the batter just once with a butter knife. Bake for about 55 minutes, until the center springs back to the touch.

To prepare the glaze, stir together the confectioners’ sugar, almond extract, and water until smooth. Ice the coffeecake while still warm.