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Nutrition Facts
Serving Size 1 (94g) Recipe makes 12 servings
Calories 291
Calories from Fat 114		(39%)
Amount Per Serving		%DV
	Total Fat 12.8g	19%
	Saturated Fat 7.7g	38%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 64mg		21%
Sodium 314mg		13%
Potassium 69mg		1%
Total Carbohydrate 41.0g		13%
	Dietary Fiber 0.8g	3%
	Sugars 24.1g
Protein 3.9g		7%
detailed view... how is this calculated?

Coffee Cake With Cranberry Swirl

Recipe #14125 | 1¾ hours | 45 min prep

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Meryl
Nov 12, 2001

What a great cake! Moist and delicious with just the right balance of tartness and sweetness. I used nonfat plain yogurt instead of sour cream and used freshly made cranberry sauce instead of canned. Perfect for the holidays and all year round.

SERVES 12 , 1 tube cake (change servings and units)

Ingredients

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (I used nonfat plain yogurt)
1 teaspoon almond extract
1 (8 ounce) can whole berry cranberry sauce (I used 1 cup of fresh cranberry sauce)

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
(Decrease the temperature by 25 degrees if using dark pan).
3
Grease and flour a 9 or 10 inch tube pan. Tap out the excess flour.
4
Cream together the butter and sugar until light and fluffy.
5
Beat in the eggs just until well blended.
6
Mix together the flour, baking powder, baking soda and salt.
7
Lower the mixer speed, and add the flour mixture alternately with the sour cream or yogurt until just blended. DO NOT OVERMIX!
8
Stir in the almond extract and mix only until just combined.
9
Pour 1/3 of the batter into the pan.
10
Swirl 1/2 of the cranberry sauce into the batter.
11
Add another 1/3 of the batter, then swirl in the remaining cranberry sauce. Top with remaining batter.
12
Bake about 55 minutes or until toothpick inserted in the center comes out clean.
13
Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.

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Featured Reviews for This Recipe

From: MN*Kelly

On Feb 9, 2010

This was a nice moist coffeecake. I used a bunt pan and just sprayed it with cooking spray and skipped the flour in the pan. It still released from the pan beautifully. I was probably generous on the amount of cranberries since I was using up leftover sauce but it still only took 49 minutes at 350F. I topped it with an orange glaze which was good but I have to admit that it probably competed a little with the almond flavoring.

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From: adena mangis

On Sep 5, 2009

This was good. All of the cranberry was in the bottom. I think next time I will try putting in half of the batter and a 16 oz can of cranberry. This was better cold than warm. Thanks!

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From: debbiec

On Dec 11, 2002

Deliciously moist and flavorful. Wasn't too sweet. I made a glaze of icing sugar, milk & almond extract and drizzled it over cooled cake & sprinkled toasted sliced almonds & craisins on the top. Will defineately be making again :o)

5 people found this review helpful

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From: Chef #339672

On Dec 13, 2008

Great idea for using leftover cranberry sauce from the holidays. I didn't have a tube pan, so I used a loaf pan; cooking time was the same. I also used 1/2 cup egg whites instead of whole eggs; and for the butter, I substituted Earth Balance vegetable oil sticks (healthy margarine without hydrogenated/trans fat). This way, family members with high cholesterol could enjoy it, too. Nice moist cake (even with the substitutions), with the texture of a pound cake. Had no trouble finishing off this one.

3 people found this review helpful

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