Cranberry Swirl Coffee Cake

Cranberry Swirl Coffee Cake

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"This old family recipe is delicious for breakfast on Christmas day, or to eat while watching the parade! Originally submitted to"
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servings 289 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  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.


  1. 68 Ratings

Most helpful positive review

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...

Most helpful critical review

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 an...

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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...

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

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!!!

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 ...

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 t...

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

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.

This cake was delicious! I made it the day before Thanksgiving to have it on the day of. I used a 16 oz can of whole berry cranberry sauce and it turned out perfect. I think I should have refrid...

This cake is absolutely the best!!! I've made this several times and people always rave about it. I can't express enough how EXCELLENT this cake is. EVERYONE always asks for the recipe. It tur...

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