Cranberry Swirl Coffee Cake
This beautiful sour cream coffee cake with a cranberry swirl is delicious for breakfast on Thanksgiving day, or to eat while watching the parade!
Set the oven to 350 degrees Fahrenheit (175 degrees C).
Clean, flour, and grease a 10-inch tube pan.
Butter and sugar are whipped together in a sizable bowl until light and fluffy.
Stir in almond extract after adding each egg one at a time.
Combine the flour, baking powder, baking soda, and salt; stir alternately with the sour cream into the creamed mixture.
Put a third of the batter into the tube pan that has been prepared.
Mix the batter with half of the cranberry sauce.
Continue until the batter is on top.