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Cranberry Swirl Coffee Cake
SUBMITTED BY:
Laura Owen
PHOTO BY:
Allrecipes
"This old family recipe is delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream."
RECIPE RATING:
Read Reviews
(55)
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PREP TIME
20 Min
COOK TIME
55 Min
READY IN
1 Hr 15 Min
Original recipe yield 1 -9 or 10 inch tube pan
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 (8 ounce) can whole cranberry sauce
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
Bake 55 minutes in the preheated oven, until golden brown.
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REVIEWS
Reviewed on Nov. 14, 2003 by KIMMO_G
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KIMMO_G
Nov. 14, 2003
This was the BEST!! I added crumb nut topping (1/3C flour, 1/4C packed brown sugar, 3T melted butter) then drizzled a glaze (powdered sugar, vanille extract, milk). It was AWESOME!!
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24 users found this review helpful
This was the BEST!! I added crumb nut topping (1/3C flour, 1/4C packed brown sugar, 3T melted...
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Reviewed on Nov. 12, 2003 by
KARAMEL
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KARAMEL
Nov. 12, 2003
I made this for Christmas morning and everyone loved it! Very moist and tasty.....I added a orange glaze to the top made with powdered sugar and orange juice....it was a good complement to the cranberry. Will make this one again!
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14 users found this review helpful
I made this for Christmas morning and everyone loved it! Very moist and tasty.....I added a...
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Reviewed on Oct. 27, 2003 by TLFIELDS
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TLFIELDS
Oct. 27, 2003
This really is the best coffee cake! It needs no icing...perfect just like it is. My husband, not usually big on sweets, requests this ALL the time and even asked me to make it for him to take to work. I make 1 1/4 times the amount of batter though because the recipe didn't seem to make enough.
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14 users found this review helpful
This really is the best coffee cake! It needs no icing...perfect just like it is. My...
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Reviewed on May 8, 2003 by
IGLOOSGIRL
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IGLOOSGIRL
May 8, 2003
I made this and I only think I got 2 small pieces, my husband ate the rest!!!...LOL We both loved it!!... I didnt have the almond extract so I used 2 teasp of Vanilla and also added about 1/2 teasp of Cinnamon...and I dusted the cake very lightly with powdered sugar when it was cooled... Very good the next day warmed in the microwave for a few seconds with a little dab of butter... I know this will be on my Thanksgiving and Xmas tables this year... Kiki (Brampton,On, Canada)
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11 users found this review helpful
I made this and I only think I got 2 small pieces, my husband ate the rest!!!...LOL We both...
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Reviewed on Nov. 12, 2003 by Cookiebun
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Cookiebun
Nov. 12, 2003
I was looking through my recipes that I had printed out and put in a folder and came across this one yesterday. Like so many of my cookbooks, it was something that looked good, but I never got around to making. I wanted to bring dessert to my friend's home last evening for dinner, and decided to make this. Needless to say, I was a little nervous bringing a dessert that I had never made or tasted before. Well, as you know......."NOT TO WORRY!"......It was absolutely delicious! Nothing but raves from all of us! Everyone wanted the recipe. This will most certainly be on my list of take alongs and any time I am asked to make dessert. Thank you, Laura, for sharing this wonderful treat. May God truly bless your holiday!....Mary Anne Dowling
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9 users found this review helpful
I was looking through my recipes that I had printed out and put in a folder and came across...
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Reviewed on Sep. 25, 2004 by chubss
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chubss
Sep. 25, 2004
I made this for a neighbor who had surgery. I gave him his favorties coffee beans and 1/2 of this cake. I am glad that I saved some for my family. I wouldn't have known how dry it was. Watch your baking time carefully. It depends on the size of pan you choose to use. My neighbors wife returned my platter with her "version" of this recipe. WOW! It included the streusel topping and slivered almonds on top. She made hers in a 9" rd cake pan. It is so pretty and you may serve a wedge any size you choose. There could be so many variations with this filling recipe, let your imagination go, or just use what you have on hand.
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8 users found this review helpful
I made this for a neighbor who had surgery. I gave him his favorties coffee beans and 1/2 of...
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Reviewed on Dec. 12, 2003 by MILLERS MOM
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MILLERS MOM
Dec. 12, 2003
This cake turned out excellent! I was happy to serve it on Thanksgiving morning. I did use 16 oz of whole berry cranberry sauce rather than the 8 oz it called for. I can't imagine 8 oz. being enough.
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8 users found this review helpful
This cake turned out excellent! I was happy to serve it on Thanksgiving morning. I did use 16...
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Reviewed on Nov. 12, 2003 by DPW
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DPW
Nov. 12, 2003
Delicious cake! I did increase the ingredients by 1/4 as recommended by another review, plus added 1 c. chopped pecans to the batter. I used Cran-Fruit for Chicken instead of a can of cranberry sauce because that was what I had on hand. It comes in two flavors -- Cranberry-Raspberry and Cranberry-Orange. I used the raspberry. I took the cake out after 50 minutes and it was slightly overdone, so will try 40-45 minutes next time.
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8 users found this review helpful
Delicious cake! I did increase the ingredients by 1/4 as recommended by another review, plus...
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Reviewed on Apr. 14, 2004 by SMT009
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SMT009
Apr. 14, 2004
Okay, I read, I learned, I baked, and I am totally satisfied! I used an 8x8 square glass dish, I added 2 tsp. of vanilla (suggested by someone else), I didn't have almond extract so I used amaretto liquer, I used an entire 16 oz. can of whole cranberry sauce (also not my original idea), and I added the crumb topping. YUMMO! My husband and I have just about finished this off, and I made it TWO days ago. If you put the crumb topping on (1/3 c. flour, 1/4 c. brown sugar, 3TBSP butter) right away, you may have to cover your cake with foil halfway thru baking to prevent burning. Also, I think mine went almost a full hour with the extra cran. sauce, so be sure to check all the way to the bottom of the pan when testing for doneness. Enjoy, and thank you Laura Owen!
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7 users found this review helpful
Okay, I read, I learned, I baked, and I am totally satisfied! I used an 8x8 square glass dish,...
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Reviewed on Oct. 9, 2003 by
Gracie
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Gracie
Oct. 9, 2003
This cake was delicious! I made it for thanksgiving and my family especially loved it with their coffee. I put a little less almond flavoring, as a few reviews commented on the strong almond taste, and added a bit of vanilla. It was delicious. Also, I had no idea what a tube pan was and so I could not find one. It turned out fine in a square cake pan, with just batter,sauce,batter. thanks!
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7 users found this review helpful