Cranberry Swirl Coffee Cake

Cranberry Swirl Coffee Cake

115

"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."

Ingredients

1 h 15 m servings 248 cals
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Original recipe yields 14 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

115
  1. 140 Ratings

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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!!

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 ...

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 amare...