This almond-scented coffee cake has a layer of cranberry sauce in its center with a drizzle of sweet icing on top.

Cranberry-Almond Coffee Cake

1/2 cup margarine or butter

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

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, cream together margarine 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 batter. Stir yogurt into batter.
3. Pour 1/2 of the batter in a greased bundt pan. Add the cranberry sauce and swirl through the batter. Top with remaining batter.
4. Bake for 55 minutes or until knife inserted comes out clean.
5. Garnish with powdered sugar and fresh cranberries, or drizzle with a white glaze.

Makes 6 servings.

Recipe provided courtesy of Iowa Egg Council.