Cranberry Swirl Coffee Cake Recipe

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until well combined.

In a small bowl, mix together the cranberries, brown sugar, and cinnamon.

Spread half of the batter into the prepared cake pan. Spoon half of the cranberry mixture over the batter.

Repeat the layers with the remaining batter and cranberry mixture.

Use a knife to gently swirl the cranberry mixture into the batter to create a marbled effect.

Sprinkle the chopped walnuts over the top of the batter, if desired.

Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool before serving.