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Let's Eat Out
 

Updated Dec 14, 2006

Cooking

with Kristine Clark

Cranberry Swirl Coffee Cake

Johnny Mathis croons, “It’s the most wonderful time of the year.” The holidays are in full swing now and most everyone is in a state of heightened excitement. It’s the time of year when I’m happy, indeed anxious, for the mailman to arrive because I know he’ll be bringing Christmas cards along with the bills.

Annual holiday greetings are the only contact we have with some of our longtime friends who have scattered all over the country and beyond. The cards that include photos are my favorites. But how can their children be in college, graduated, married or parents themselves when we haven’t aged a bit? My mother always says that she doesn’t feel like she is getting older on the inside and I used to think, “Yeah, right.” Now I totally understand what she means. In my mind’s eye I am still 24. Reminds me of the greeting card that explains “You’re not old, you’re just a young person who a lot has happened to.” But I digress…

There are so many inviting, homey aromas associated with this time of year. Inhaling the fresh pine scent of the Christmas tree is such a pleasure. Simmering pot pourri is lovely wafting through the house. The kitchen provides an endless variety of aromas from morning ‘til night. Whether it’s the sweet smell of holiday cookies and breads or the savory scent of a prime rib or turkey roasting for the supper celebration, it’s tantalizing.

Christmas morning is usually a frenzy of activity, especially if young children are present. Organizing a sit-down breakfast may not be practical or possible. A coffeecake to enjoy with a warm beverage while sitting around the tree surrounded by torn wrapping paper and tangled ribbons is just right.

I found the recipe for Cranberry Swirl Coffeecake while perusing AllRecipes.com recently. It’s perfect for Christmas or even New Year’s morning while watching the Rose Parade. The tart and tangy cranberries ensure it is not too sweet and add bright color. I love the addition of sour cream, too. And while it was baking, the smells were heavenly!

Scott and I tried this yummy coffeecake last weekend. We decided it would be a delicious addition to our Christmas morning festivities. That settled, now I need to get my Christmas cards in the mail.

  • ½ cup butter

  • 1 cup granulated sugar

  • 2 eggs

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 2 cups all-purpose flour

  • ½ teaspoon salt

  • 1 cup sour cream (or substitute plain yogurt)

  • 1 teaspoon almond extract

  • 1 cup canned whole cranberry sauce (or a bit more)

Preparation:

1. Preheat oven to 350 degrees Fahrenheit. Grease and flour one 9- or 10-inch tube pan.

2. Cream together the butter and the sugar until light. Add the eggs and stir well.

3. Combine the flour, baking powder, baking soda and salt. Add the flour mixture alternately with the sour cream or yogurt to the butter mixture. Stir in the almond extract and mix only until just combined. Pour one-third of the batter into the prepared pan. Swirl half of the cranberry sauce into the batter. Repeat, ending with the batter on top.

4. Bake for 55 minutes. Check after 45 minutes. It is done when a toothpick inserted comes out clean.

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