Cranberry Swirl Coffee Cake Recipe

5 3 3
Cranberry Swirl Coffee Cake Recipe
Cranberry Swirl Coffee Cake Recipe photo by Taste of Home
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Cranberry Swirl Coffee Cake Recipe

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5 3 3
Publisher Photo
Cranberries are an important crop in New England. This recipe produces a beautiful and delicious cake.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1/3 cup chopped walnuts
  • 1 can (14 ounces) whole-berry cranberry sauce
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda and salt; add the creamed mixture alternately with sour cream, beating well after each addition.
Sprinkle the walnuts into a greased 10-in. fluted tube pan. Spread half of the batter over nuts; top with half of the cranberry sauce. Repeat layers.
Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake. Yield: 12-16 servings.
Originally published as Cranberry Swirl Coffee Cake in Country Extra March 2001, p51

Nutritional Facts

1 slice: 276 calories, 10g fat (6g saturated fat), 52mg cholesterol, 219mg sodium, 42g carbohydrate (25g sugars, 1g fiber), 4g protein.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1/3 cup chopped walnuts
  • 1 can (14 ounces) whole-berry cranberry sauce
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda and salt; add the creamed mixture alternately with sour cream, beating well after each addition.
  2. Sprinkle the walnuts into a greased 10-in. fluted tube pan. Spread half of the batter over nuts; top with half of the cranberry sauce. Repeat layers.
  3. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake. Yield: 12-16 servings.
Originally published as Cranberry Swirl Coffee Cake in Country Extra March 2001, p51

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Reviews forCranberry Swirl Coffee Cake

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Bakeandrun User ID: 6385873 91255
Reviewed Nov. 6, 2014

"This is my favorite take to anything cake."

MY REVIEW
sewmom8 User ID: 841908 71592
Reviewed Feb. 22, 2012

"Delicious and very easy! An excellent way to use up leftover cranberry sauce!"

MY REVIEW
mvdeporre User ID: 4861134 35031
Reviewed May. 12, 2011

"I added two tablespoons of poppy seeds to the batter. It was really delicious!! easy too."

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