Cranberry Swirl Coffee Cake
1 cup Earth Balance (soy butter)
1/2 cup white sugar
1 tbsp Coffee & Chocolate Spice or Chinese 5 Spice
2 cups all-purpose flour
(or make it gluten free with 1 cup each Arrowroot and Brown Rice Flour)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream or plain Yogurt
1/2 cup craisins
1/2 cup cranberry sauce (a great way to use up those leftovers)
2/3 cup Walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 9 or 10 inch tube pan. I
n a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time.
Combine the flour, baking powder, baking soda, Coffee & Chocolate Spice and salt; stir into the creamed mixture alternately with the sour cream.
Pour 1/3 of the batter into the prepared tube pan.
Swirl the 1/2 the cranberry sauce, craisins and walnuts into the batter.
Repeat, ending with the batter on top.
Bake 55 minutes in the preheated oven, until golden brown.