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Cranberry Swirl Coffee Cake

Cranberry Swirl Coffee Cake

Laura Owen

Laura Owen

This old family recipe is delicious for breakfast on Christmas day, or to eat while watching the parade! Originally submitted to ThanksgivingRecipe.com.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 323 mg
  • 13%

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. Cream the together the butter and the sugar until light. Add the eggs and stir well.
  3. Combine the flour, baking powder, baking soda and salt. Add the flour mixture alternately with the sour cream or yogurt to the butter mixture. Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
  4. Bake at 350 degrees F (175 degrees C) for 55 minutes.
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Reviews

jemmom
47

jemmom

11/27/2007

This recipe was great! I used my leftover "cranberry sauce extraordinaire" from this website and it was great! I made it for a group of friends and they loved how I used up the extra cranberry "sauce" from Thanksgiving! The pecans in the cranberry mixture really added something and I also put a crumb mixture on top (1/3 cup brown sugar, 1/2 cup flour, 3 Tbsp melted butter, 1tsp cinnamon). After I put the topping on the cake I realized I had forgotten to swirl the cranberry/cake mixture. So, I just gently did it anyway and the crumb topping ended up incorporated into the cake which even made it better! I would definitely make this again and swirl after adding the crumb top. Very moist and great taste. Thanks so much for this recipe!

mcymom
29

mcymom

12/11/2003

I tried the original, then converted it to a muffin recipe. Num!!

JCOUGARM
21

JCOUGARM

11/29/2005

This recipe was wonderful. I even turned it into a low fat dessert. I substituted 1/2 sugar with Splenda, used light margarine, and fat free sour cream. It turned out great!!!

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