-
-
My review
Cranberry Swirl Coffeecake
10 made it |
9 reviews
| 0 photos
10
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!"
Added to shopping list.
Go to shopping list.
Ingredients
servings 288Original recipe yields 14 servings (1 - 9 inch tube pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
- Cream butter or margarine adding sugar gradually. Add eggs one at time. Beating with an electric mixture on medium speed.
- 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.
- 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.
- Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan after slightly cooling. Drizzle glaze on top.
- To Make Glaze: Mix together confectioners' sugar, warm water, and 1/2 teaspoon almond extract. Drizzle over top of cake.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 910 Ratings
-
-
-
-
-
Most helpful positive review
2/10/2001
A delightful cake! Moist, and the almond flavor is just right.
Most helpful critical review
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 w...
Most helpful
Most positive
Least positive
Newest
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 w...
11/5/2001
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 w...
2/10/2001
A delightful cake! Moist, and the almond flavor is just right.
11/5/2000
This is a delicious cake with a wonderful texture. I'll definitely make this again and again.
10/20/2000
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.
6/9/2000
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 ...
5/14/2000
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...
4/21/2000
I found this cake to be very dry. I am also not fond of the almond extract in it.
4/10/2010
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...