Cranberry Swirl Coffee Cake

By Yankee Magazine

May 23 2002

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.


8 to 10 servings


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
3/4 cup confectioners’ sugar
2 tablespoons warm water
1/2 teaspoon almond extract


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 confectioners’ sugar, warm water, and almond extract, and pour over the still-warm cake. Let cool completely.