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My review
Cranberry Swirl Coffee Cake
Laura Owen
"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."
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Ingredients
1 h 15 m servings 248 calsOriginal recipe yields 14 servings (1 -9 or 10 inch tube pan)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 248 calories; 10.9 g fat; 34.7 g carbohydrates; 3.3 g protein; 51 mg cholesterol; 277 mg sodium. Full nutrition
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Reviews
Read all reviews 194234 Ratings
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Most helpful positive review
11/14/2002
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!!
Most helpful critical review
2/26/2013
My batter was too thick, maybe I added too much flour. I went ahead and added the orange glaze like someone suggested. I don't think I will make it again. I resisted this recipe at first using c...
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11/14/2002
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!!
12/27/2001
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 ...
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...
4/14/2004
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...
2/2/2003
This turns out great if you follow the recipe exactly-use a regular can of whole cranberry sauce mixed so it spreads easier- I used a lightly oiled and floured bundt pan, poured 1/2 of the batte...
6/5/2002
This really is the best coffee cake! It needs no icing...perfect just like it is. My husband, not usually big on sweets, requests this ALL the time and even asked me to make it for him to take...
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!!!
12/2/2002
This cake turned out excellent! I was happy to serve it on Thanksgiving morning. I did use 16 oz of whole berry cranberry sauce rather than the 8 oz it called for. I can't imagine 8 oz. being en...