Ingredients:
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 ( I used nonfat plain yogurt)
1 teaspoon almond extract
1 (8 ounce) cans whole berry cranberry sauce ( I used 1 cup of fresh cranberry sauce)
Directions:
Preheat oven to 350 degrees F (175 degrees C).
(Decrease the temperature by 25 degrees if using dark pan).
Grease and flour a 9 or 10 inch tube pan. Tap out the excess flour.
Cream together the butter and sugar until light and fluffy.
Beat in the eggs just until well blended.
Mix together the flour, baking powder, baking soda and salt.
Lower the mixer speed, and add the flour mixture alternately with the sour cream or yogurt until just blended. DO NOT OVERMIX!
Stir in the almond extract and mix only until just combined.
Pour 1/3 of the batter into the pan.
Swirl 1/2 of the cranberry sauce into the batter.
Add another 1/3 of the batter, then swirl in the remaining cranberry sauce. Top with remaining batter.
Bake about 55 minutes or until toothpick inserted in the center comes out clean.
Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.
Servings: Serve
Time preparation: 45 min.
Time total: 100 min.