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Cranberry Swirl Coffeecake

Cranberry Swirl Coffeecake

IRENED

IRENED

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 {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

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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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

VIXIERA
2

VIXIERA

1/3/2005

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!

Renee
2

Renee

12/23/2002

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).

NANCY PISCITELLI
2

NANCY PISCITELLI

12/23/2002

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

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