Save on Pinterest

Cranberry & Walnut Swirl Coffee Cake

—Lydia Mathias, Kingston, Massachusetts
  • Total Time
    Prep: 20 min. Bake: 45 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 cup chopped walnuts
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons water
  • 1/2 teaspoon almond 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 sour cream and extract. Combine the flour, baking powder, baking soda and salt. Gradually add to creamed mixture.
  • Spread half of the batter into a greased and floured 10-in. fluted tube pan. Spoon half of the cranberry sauce over batter; cut through batter with a knife to swirl the cranberry sauce. Layer with remaining batter and cranberry sauce; sprinkle with walnuts.
  • Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 15 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over warm cake.
Nutrition Facts
1 slice: 386 calories, 15g fat (8g saturated fat), 69mg cholesterol, 265mg sodium, 58g carbohydrate (36g sugars, 1g fiber), 5g protein.

Recommended Video

Reviews

Click stars to rate