Cranberry Swirl Coffeecake


I really enjoy baking something on Sundays to have for breakfast during the week.  When I was deciding on what to make this past weekend, I flipped through the Four Sisters Inns Cookbook that I picked up on our trip and found this recipe.  Despite the fact that it is pretty hot outside, and we decided to turn off the air and open the windows, I still went ahead and turned on the oven, and I'm really glad I did!

1 stick Butter
1 cup Sugar
2 Eggs
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 cups Flour
1/2 pint Sour Cream
1 teaspoon Almond Extract
1 (12 ounce) can Whole Berry Cranberry Sauce
1/2 cup Walnuts, finely chopped

In a bowl, cream the butter, sugar, and eggs.  Stir in the baking powder, baking soda, salt, and flour.  Mix in the sour cream and almond extract.  In a greased bundt pan, alternate layers of batter and cranberry sauce, swirling each layer, with the last layer being the cranberry sauce.  Sprinkle the chopped walnuts over the top.  Bake at 350 degrees for about 50 minutes, or until the coffeecake is set.