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Cranberry Swirl Coffee Cake

Cranberry Swirl Coffee Cake

  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
Laura Owen

Laura Owen

This old family recipe is delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
  3. Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
  4. Bake 55 minutes in the preheated oven, until golden brown.
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Reviews

KIMMO_G
72

KIMMO_G

11/14/2003

This was the BEST!! I added crumb nut topping (1/3C flour, 1/4C packed brown sugar, 3T melted butter) then drizzled a glaze (powdered sugar, vanille extract, milk). It was AWESOME!!

KARAMEL
45

KARAMEL

11/12/2003

I made this for Christmas morning and everyone loved it! Very moist and tasty.....I added a orange glaze to the top made with powdered sugar and orange juice....it was a good complement to the cranberry. Will make this one again!

SMT009
39

SMT009

4/14/2004

Okay, I read, I learned, I baked, and I am totally satisfied! I used an 8x8 square glass dish, I added 2 tsp. of vanilla (suggested by someone else), I didn't have almond extract so I used amaretto liquer, I used an entire 16 oz. can of whole cranberry sauce (also not my original idea), and I added the crumb topping. YUMMO! My husband and I have just about finished this off, and I made it TWO days ago. If you put the crumb topping on (1/3 c. flour, 1/4 c. brown sugar, 3TBSP butter) right away, you may have to cover your cake with foil halfway thru baking to prevent burning. Also, I think mine went almost a full hour with the extra cran. sauce, so be sure to check all the way to the bottom of the pan when testing for doneness. Enjoy, and thank you Laura Owen!

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