Return to Content

Cranberry Swirl Coffee Cake

Cranberry Swirl Coffee Cake
10 votes, 4.80 avg. rating (94% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/2 cup margarine
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 pint sour cream
  • 1 teaspoon almond flavoring
  • 1 can (8 ounces) whole cranberry sauce
  • 1/2 cup chopped walnuts


Cream margarine and sugar. Add unbeaten eggs. Mix together dry ingredients and add to creamed mixture alternately with sour cream. Add flavoring. Grease an 8-inch Bundt pan. Spread a layer of batter in the bottom of the pan, then scatter a layer of cranberries (one-third of the can). Swirl with a knife. Repeat layers of batter, then cranberries, swirling each layer with a knife. Sprinkle remaining cranberries on top, swirl, and cover with nuts. Bake 50 to 55 minutes at 350 degrees F. Cool 5 minutes before removing from pan.



  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon almond flavoring


Add a little warm water so topping will drizzle from spoon. Pour over warm cake.
Updated Thursday, June 6th, 2002

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

6 Responses to Cranberry Swirl Coffee Cake

  1. Janet Matteucci August 3, 2002 at 5:11 pm #

    I use this recipe all the time at my B&B. It is a big hit.

  2. Loni Ivey March 19, 2003 at 3:25 am #

    The best!!!!! All I have to do is make this for relatives and they will do anything!! I cant say much more — it tastes soooo good!

  3. November 8, 2003 at 9:47 pm #

    About 5 or 6 years ago I was searching for something appropiate to bring to a Thanksgiving dinner and found this recipe. I am forever asked to bring this cake with me when I am invited somewhere. I have been for this recipe more often than any other cake recipe.

  4. Ellen Ouellette August 21, 2004 at 1:29 pm #

    Everyone loved this cake, but I wasn’t sure which was the top, or which was the bottom. Should you turn it upside down so that the nuts are on top ? Should it be nade in a tube pan instead ?

  5. Sal Rizzo March 24, 2005 at 9:31 pm #

    This cake went over so great at my card club,they all wanted the recipe. It improved the taste of my coffee.I made it again for our Sunday brunch. Guess what! I have to get more recipe copies. Maxine R.

  6. Barbara Oberlin October 19, 2011 at 7:26 pm #

    I wasn’t sure about this recipe when I read it but I gave it a shot. We ate it warm from the oven: what bliss! It’s a wonderful breakfast cake or a divine slice to have with tea in the evening. I substituted unsalted butter for the margarine and used toasted pecans instead of walnuts.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111