Cranberry Swirl Coffee Cake

• 2 c. flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 c. butter or margarine
• 1 c. sugar
• 2 eggs
• 1 c. sour cream
• 1 tsp. almond extract
• 1 c. walnuts
• 1 c. whole cranberry sauce

1. Preheat the oven to 350u0b0.
2. Grease and flour a Bundt pan.
3. Sift together the first 4 ingredients and set aside.
4. Cream the butter and add the sugar.
5. Beat until fluffy.
6. Add eggs, one at a time, beating until creamy.
7. Alternately, add sour cream and flour mixture to the batter, beating in between and ending with flour mixture.
8. Add almond extract.
9. You'll be splitting the batter into 3 layers for this cake, so use about 1/3 of the batter for each layer.
10. Put a layer of batter in bottom of Bundt pan.
11. Place 1/3 of the nuts and cranberry sauce on top.
12. Repeat 2 more times.
13. Bake for 45 to 55 minutes.
14. Cool cake for about 10 minutes and remove from Bundt pan, top side up.

flour, baking powder, baking soda, salt, butter, sugar, eggs, sour cream, almond extract, walnuts, cranberry sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=386267 (may not work)