Cranberry Swirl Coffeecake Recipe - Allrecipes.com

Cranberry Swirl Coffeecake

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 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 inch tube pan.
  2. Cream butter or margarine adding sugar gradually. Add eggs one at time. Beating with an electric mixture on medium speed.
  3. 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.
  4. 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.
  5. Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan after slightly cooling. Drizzle glaze on top.
  6. 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 More Reviews

Most Helpful Positive Review
Dec 23, 2002

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

 
Most Helpful Critical Review
Jan 03, 2005

It seemed more like stiff dough than batter and was too thick to pour and made lumps rather than coating the bottom of the pan. It was very hard to make layers of batter and cranberry sauce. I would use more sauce...but the batter really needs to be thinner to work out right. It was tasty, but I think I will have to keep looking because it was pretty hard to work with. Great taste though! Doubling the recipe did not work :( Took forever to cook!

 

10 Ratings

Dec 23, 2002

This cake was good and as others have said it was moist and the almond flavor was just right (I didn't add the blanched almonds). However, it didn't come out as I had imagined it...my problem was too little batter. Although next time I'll try using a bundt pan instead of a tube (being that the bundt has less width to cover with batter).

 
Dec 23, 2002

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

 
Dec 23, 2002

Maybe I did something wrong, but this did not turn out as I had hoped. The almond extract was a little too much I thought. My girls really liked it though.

 
Dec 23, 2002

My whole family loves this recipe. In fact the last time I made it my kids were eating before I iced it. I dusted it with confection's sugar and they loved it. We love cranberries, I may add a little more next time.

 
Dec 23, 2002

This coffee cake is marvelous. I've made it four times, twice for office Birthdays. Also, made it this Easter for my visiting family and they all wanted the recipe. Such a pretty cake...ummmmm good!

 
Dec 23, 2002

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

 

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Nutrition

  • Calories
  • 288 kcal
  • 14%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 277 mg
  • 11%

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

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