Cranberry Swirl Coffee Cake

Cranberry Swirl Coffee Cake

56

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

Ingredients

{{adjustedServings}} servings 289 cals
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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:
  • 60 mg
  • 20%
  • Sodium:
  • 323 mg
  • 13%

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 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

56
  1. 67 Ratings

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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...

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

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!!!