CRANBERRY SWIRL COFFEE CAKE

 If you are ever wondering what to do with your leftover cranberry sauce after thanksgiving - this is what you want to do.  This cake is absolutely divine.

1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon baking powder

1 teaspoon baking soda

2 cups all-purpose flour

1/2 teaspoon salt

1 cup sour cream or yogurt

1 teaspoon almond extract

1 (8 ounce) can whole cranberry sauce 

Directions:

Preheat oven to 350 degrees F (175 degrees C) grease and flour one 9 or 10 inch tube or bundt  pan.

Cream the together the butter and the sugar until light. Add the eggs and stir well.

Combine the flour, baking powder, baking soda and salt. Add the flour mixture alternately with the sour cream or yogurt to the butter mixture. Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.

Bake at 350 degrees F (175 degrees C) for 55 minutes.

p.s.  I forgot to buy sour cream when I was at the store and I only had about 2/3rds a cup of it.  So, I filled the cup up with applesauce this time and it was still fantastic with 2/3 sour cream and 1/3 applesauce.  Healthier too.

Pour a donut glaze and over the top after it's cooled.  

The glaze recipe is (but it makes a lot, you probably can get away with 1/2 of the recipe):

3 TBSP boiling water

1 TBSP butter

1 1/2 cups powdered sugar

almond extract (for flavoring - to taste)