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CRANBERRY SWIRL COFFEE CAKE 
1 stick butter
1 level c. sugar
2 eggs (1-2 c. Egg Beaters)
1 tsp. baking soda
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 pt. sour cream or 1/2 pt. low fat yogurt
1 tsp. almond extract
8 oz. whole cranberry sauce (homemade is superior)
1/2 c. chopped walnuts

Cream butter, add sugar gradually. Add eggs, one at a time on medium speed. Reduce speed, add sifted ingredients, alternately with the sour cream. Add almonds. Beat well. Grease 8" tube pan. Put 1/3 batter in pan, swirl in 1/3 cranberry. Add another layer of batter. Add another layer of berry. Add remaining batter and berry. Sprinkle with chopped nuts. Bake at 350 degrees for 50 minutes. Allow to cool 5 minutes. Remove from pan to wire rack. If desired a thin confectioners' frosting may be drizzled on cake while warm. Allow to run down the sides of the cake.
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