Cranberry Swirl Coffeecake


"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!"


servings 288 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

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  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.
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  1. 10 Ratings


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 w...

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 problem w...

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

This is a delicious cake with a wonderful texture. I'll definitely make this again and again.

Maybe I did something wrong, but this did not turn out as I had hoped. The almond extract was a little too much I thought. My girls really liked it though.

My whole family loves this recipe. In fact the last time I made it my kids were eating before I iced it. I dusted it with confection's sugar and they loved it. We love cranberries, I may ...

This coffee cake is marvelous. I've made it four times, twice for office Birthdays. Also, made it this Easter for my visiting family and they all wanted the recipe. Such a pretty cake...ummmm...

I found this cake to be very dry. I am also not fond of the almond extract in it.

I thought this was pretty good. I used the specified ingredients, the only change I made was using a Bundt pan. I did not think the dough was too stiff, I just divided it evenly around the botto...