Recipe by Laura Owen
"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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1 (8 ounce) can
whole cranberry sauce
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!
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!
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 canned. Perfect for the holidays and all year round.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Swirl Coffee Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 115
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