Cranberry Swirl Coffee Cake Recipe - Allrecipes.com
Cranberry Swirl Coffee Cake Recipe

Cranberry Swirl Coffee Cake

Recipe by  

"This old family recipe is delicious for breakfast on Christmas day, or to eat while watching the parade! Originally submitted to ThanksgivingRecipe.com."

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Ingredients Edit and Save

Original recipe makes 1 - 9 or 10 inch tube pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C) grease and flour one 9 or 10 inch tube pan.
  2. Cream the 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 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
  4. Bake at 350 degrees F (175 degrees C) for 55 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 27, 2007

This recipe was great! I used my leftover "cranberry sauce extraordinaire" from this website and it was great! I made it for a group of friends and they loved how I used up the extra cranberry "sauce" from Thanksgiving! The pecans in the cranberry mixture really added something and I also put a crumb mixture on top (1/3 cup brown sugar, 1/2 cup flour, 3 Tbsp melted butter, 1tsp cinnamon). After I put the topping on the cake I realized I had forgotten to swirl the cranberry/cake mixture. So, I just gently did it anyway and the crumb topping ended up incorporated into the cake which even made it better! I would definitely make this again and swirl after adding the crumb top. Very moist and great taste. Thanks so much for this recipe!

 
Most Helpful Critical Review
Nov 16, 2011

This basically was like just cake. It definetly needs more cranberry to it and a streusal. I think I'll tweak the recipe a bit and add orange zest some orange juice and make a streusal on top and swirled in with lots more cranberries. I may even just add fresh whole cranberries to it. The cake moistness was right on. Thumbs up for that!

 

67 Ratings

Dec 11, 2003

I tried the original, then converted it to a muffin recipe. Num!!

 
Nov 29, 2005

This recipe was wonderful. I even turned it into a low fat dessert. I substituted 1/2 sugar with Splenda, used light margarine, and fat free sour cream. It turned out great!!!

 
Jan 06, 2004

What a great cake! Moist and delicious with just the right balance of tartness and sweetness. I used nonfat plain yogurt instead of sour cream and used freshly made cranberry sauce instead of canned. Perfect for the holidays and all year round.

 
Dec 16, 2009

This is very tasty. I had leftover homemade cranberry sauce, so I used that in the bread. Very moist and flavorful. Based on other reviews I increased the ingredients by 50% so I could fill the entire bundt pan. It has a nice presentation and a nice mild flavor. Will definitely make again!

 
Dec 08, 2006

This was great! I used a loaf pan rather than a tube pan. Something about the flavor of almonds and cranberries certainly works. This is a keeper. Thank you Laura

 
Mar 27, 2003

This is a very good coffee cake that makes a beautiful presentation. I baked it in a rose shaped bundt pan and sprinkled it with powdered sugar.

 

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Nutrition

  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 40.5 g
  • 13%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 12.7 g
  • 20%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 323 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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