Cranberry Swirl Coffee Cake
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Yield: 8 to 10 servings
Kids and adults both love this -- be prepared for lots of requests for the recipe! Serve it with coffee, of course, but also as a snack or dessert. One family we know has happily settled on this as the centerpiece of their traditional Christmas morning breakfast. If you don't have a big sweet tooth, try using just half of the glaze recipe.Ingredients:
Cake:1/2 cup (1 stick) butter or margarine
1 cup white sugar
2 eggs
1 cup sour cream
1/2 teaspoon almond extract
2 cups all-purpose white flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup whole-berry cranberry sauce
1/2 cup chopped nuts
Glaze:
3/4 cup confectioners' sugar
2 tablespoons warm water
1/2 teaspoon almond extract
Instructions:
Preheat the oven to 350 degrees F. Grease a 9-inch tube pan.Cream together the butter and sugar. Add the eggs while beating on medium speed of a mixer. Add the sour cream and 1/2 teaspoon almond extract and beat until smooth. Add the flour, baking powder, soda, and salt and mix just until combined. Pour half the batter into the prepared pan. Evenly distribute half the cranberry sauce by the spoonful around the pan. Swirl the sauce into the batter with the tip of a knife. Pour in the remaining batter. Distribute the remaining cranberry sauce by the spoonful around the pan. Sprinkle with the nuts. Swirl in the sauce and nuts with the tip of a knife.
Bake for about 45 minutes or until a tester inserted in the cake comes out clean. Cool in the pan on a wire rack for about 10 minutes, then invert onto the rack. Mix together the glaze ingredients and pour over the still-warm cake. Let cool completely.
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Best recipe, soooooooooooooo good!
This recipe yields one delicious cranberry coffee cake. The almond flavor makes it just perfect! The frosting is sweet but complements the cake. Alone it might be too sweet. You can add more nuts if you love nuts!
I love this recipe! My sister had this recipe years ago and misplaced it, so when I saw it again, I was thrilled. This is my favorite coffee cake.
I’ve made this every year since it first appeared in Yankee. Always make a second cake a day or two later to use up rest of cranberry sauce and sour cream. Freezes well. Always gets good reviews in the office, and doesn’t last long!
This coffee cake has been a favorite in our home for every holiday meal! I serve it warm right after getting it out of the pan and everyone always asks for the recipe.
I’ve made this at least once a year since the recipe first appeared in the magazine. Always a hit with groups, especially my Sat. morning ballroom dance class. I always make it twice, to use up the rest of the sour cream and cranberry sauce. Note that cans are now 15 oz vs 16 oz and don’t quite have 2 full cups.