Cranberry Coffee Cake

• 3/4 cup butter
• 1 cup sugar
• 2 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 cups flour
• 2 tsp. CALUMET Baking Powder
• 1-1/4 cup Brandied Cranberry Sauce, divided
• 1 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 350F.
2. Beat butter and sugar in large bowl with mixer until light and fluffy.
3. Add eggs and sour cream; mix well.
4. Gradually beat in combined flour and baking powder.
5. Spread half the batter in bottom of 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
6. Top with 1 cup Brandied Cranberry Sauce.
7. Cover with remaining batter; swirl with knife.
8. Bake 40 to 45 min.
9. or until toothpick inserted near center comes out clean.
10. Cool cake in pan 10 min.
11. Loosen cake from sides of pan with knife.
12. Invert cake onto wire rack; gently remove pan.
13. Cool cake completely.
14. Serve topped with COOL WHIP and remaining Brandied Cranberry Sauce.

butter, sugar, eggs, s, flour, baking powder, cranberry sauce

Taken from www.kraftrecipes.com/recipes/cranberry-coffee-cake-171012.aspx (may not work)