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Cranberry Swirl Coffeecake

SUBMITTED BY: IRENED

"This was a favorite of my family's when growing up - my Mom's specialty. I have entered this cake in several local agricultural fairs and it has won the blue ribbon three times and a best in show!"

RECIPE RATING:

Read Reviews (8)

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Original recipe yield 1 - 9 inch tube pan

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 cup butter
3/4 cup white sugar
2 eggs
2 cups all-purpose flour
1/2 cup sour cream
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon almond extract
1 (16 ounce) can whole cranberry sauce
1/2 cup blanched slivered almonds
3/4 cup confectioners' sugar
1 tablespoon warm water
1/2 teaspoon almond extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
Cream butter or margarine adding sugar gradually. Add eggs one at time. Beating with an electric mixture on medium speed.
Mix together flour, baking soda, baking powder, and salt. With electric beaters on low speed add flour mixture alternately with sour cream to butter mixture, ending with flour mix (do not overbeat). Stir in 1 teaspoon of almond extract.
Put a layer of half the batter in the pan the bottom of the pan, than a layer of whole cranberry sauce (1/2 the can). Repeat once more with the remaining batter and cranberry sauce. Sprinkle slivered almonds on top.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan after slightly cooling. Drizzle glaze on top.
To Make Glaze: Mix together confectioners' sugar, warm water, and 1/2 teaspoon almond extract. Drizzle over top of cake.

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REVIEWS

Reviewed on dec. 23, 2002 by Renee

This cake was good and as others have said it was moist and the almond flavor was just right... MORE

Reviewed on dec. 23, 2002 by PRENTICE

I found this cake to be very dry. I am also not fond of the almond extract in it. MORE

Reviewed on dec. 23, 2002 by redrock

This coffee cake is marvelous. I've made it four times, twice for office Birthdays. Also,... MORE

Reviewed on dec. 23, 2002 by cookinfor8

My whole family loves this recipe. In fact the last time I made it my kids were eating... MORE

Reviewed on dec. 23, 2002 by DAWN SMITH

Maybe I did something wrong, but this did not turn out as I had hoped. The almond extract was... MORE

Reviewed on dec. 23, 2002 by SHURMAY

This is a delicious cake with a wonderful texture. I'll definitely make this again and again. MORE

Reviewed on dec. 23, 2002 by NANCY PISCITELLI

A delightful cake! Moist, and the almond flavor is just right. MORE

Reviewed on jan. 3, 2005 by VIXIERA

It seemed more like stiff dough than batter and was too thick to pour and made lumps rather... MORE