#3711 - Cranberry Coffee Cake

(by Shirley McNevich)

(this recipe is for Dec. 20th)

1/2 cup softened butter
1 cup white sugar
2 eggs
1 tsp. baking powder
1 tsp. baking soda
2 cups flour
1/2 tsp. salt
1 cup Breakstone's sour cream
1 tsp. vanilla
1 - 8oz. can Ocean Spray cranberry sauce
Domino's powdered sugar

In a mixer add softened butter and white sugar--beat. Add eggs and vanilla--beat. Add baking powder, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add sour cream--stir just until mixed. Pour 1/3 of the batter into a greased and floured 10" tube cake pan. Spoon HALF of the cranberry sauce evenly over the top of the batter, then use a wet tableknife to swirl the cranberry sauce through the batter. Pour another 1/3 of the batter over the top. Spoon remaining cranberry sauce over the batter and swirl as before. Pour remaining batter over the top. Bake at 350 degrees 50-60 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen and invert on to a cake plate. Dust the top with powdered sugar or glaze as desired.