Cranberry Swirl Coffee Cake
Quickbreads, Coffee Cakes Recipes
- 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.
Topping
- 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.
Reviews by Readers
I use this recipe all the time at my B&B. It is a big hit. – Reviewed by Janet Matteucci
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! – Anonymous Review
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. – Anonymous Review
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 ? – Anonymous Review
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. – Anonymous Review
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