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Cranberry Swirl Coffee Cake

Cranberry Swirl Coffee Cake
2 votes, 4.50 avg. rating (86% score)


  • 1 cup soft butter
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups sour cream or vanilla yogurt
  • 1/4 cup whole cranberry sauce, drained of extra liquid
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup chopped nuts


Beat butter, sugar, eggs and vanilla until creamy and light. In separate bowl, mix flour, baking powder and baking soda. Alternately add dry ingredients to creamed ingredients with sour cream or yogurt. Beat until well mixed. Put half of batter in a well-greased angel food tube pan. Drizzle on the cranberry sauce. Top with the remainder of batter. Mix 1/4 cup sugar, cinnamon, and chopped nuts. Sprinkle on top of batter. Bake at 350 degrees F for 1 hour until cake tests done with a long toothpick or cake tester.
Updated Sunday, April 21st, 2002

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One Response to Cranberry Swirl Coffee Cake

  1. Genevieve Kennedy February 15, 2005 at 2:02 pm #

    This is a recipethat may be prepared for any occasion; when children come from school and ask for a snack, with vanilla ice cream for dessert, for a lazy-day brunch, for an early spring picnic on the veranda accompanied by a cup of hot orange pekoe tea. It’s adaptable to any occasion.

    Mrs. G.E. Kennedy
    Halifax, Nova Scotia

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