A delicious almond-flavored coffee cake loaded with cranberry sauce in the center. A popular treat during the Holidays but also a perfect dessert for any season. Here's an easy dessert recipe for Cranberry-Almond Coffee Cake.
1/2 cup butter or margarine
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plain yogurt
1 (8-ounce) can whole cranberry sauce
Powdered sugar and fresh cranberries for garnish (optional)
Preheat oven to 350°F (175°C). Lightly grease a Bundt pan with cooking spray.
In a large mixing bowl, cream together butter and sugar. Beat in the eggs one at a time and then add the almond extract.
In a separate bowl, mix together the flour, baking powder, baking soda, and salt and then add to the egg mixture. Fold in yogurt into batter.
Pour 1/2 of the batter into prepared pan. Add the cranberry sauce and swirl through the batter. Top with remaining batter.
Bake for 55 minutes or until cake tester inserted comes out clean. Cool in pan on a wire rack before transfering into a platter or cake rack.
Dust with powdered sugar and garnish with fresh cranberries if desired.