Best Cranberry Swirl Cake Recipes

CRANBERRY SWIRL COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda and salt; add the creamed mixture alternately with sour cream, beating well after each addition., Sprinkle the walnuts into a greased 9-in. fluted tube pan. Spread one third of the batter over nuts; top with half the cranberry sauce. Repeat layers, ending with the final third of batter., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.

CRANBERRY SWIRL COFFEE CAKE

Steps:

• 1. Cream butter 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.

COFFEE CAKE WITH CRANBERRY SWIRL

Steps:

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

CRANBERRY SWIRL COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda and salt; add the creamed mixture alternately with sour cream, beating well after each addition.
• Sprinkle the walnuts into a greased 10-in. fluted tube pan. Spread half of the batter over nuts; top with half of the cranberry sauce. Repeat layers.
• Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake. Yield: 12-16 servings.

CRANBERRY ICE CREAM SWIRL CAKE

Steps:

• In a food processor or blender, process wafers until finely ground. Stir ground wafers together with 1/4 cup melted butter and press into the bottom and partway up the sides of an 8-inch springform pan. Freeze 30 minutes.
• Meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes. Transfer mixture to a blender or food processor and puree until smooth. Place in a bowl and chill until cold.
• Spread half the softened ice cream over the frozen crust. Drizzle all but 1/3 cup of the cold cranberry mixture over the ice cream. Top with remaining ice cream. Draw a knife through the layers to marble. Freeze 30 minutes, or until firm.
• Spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.
• Meanwhile, chop pistachios finely and place in a small skillet over medium heat with 1 tablespoon butter and salt. Cook, stirring, 1 minute, until fragrant. Set aside to cool.
• In a chilled bowl, whip cream until soft peaks form. Beat in confectioners' sugar and vanilla and whip until stiff peaks form. Fold in cooled pistachios and spread cream over chilled cake. Freeze 30 minutes, then cover tightly with plastic wrap and foil and freeze 4 hours.
• To unmold, wrap a hot, dampened towel around the sides of the pan for 1 to 2 minutes. Then remove the sides of the pan.

CRANBERRY SWIRL COFFEE CAKE

Steps:

• 1. Sprinkle walnuts (or almonds) into a greased 10" fluted pan. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Stir in almond extract.
• 2. Combine the dry ingredients, add to creamed mixture alternately with sour cream. Spread half the batter over walnuts. Top with half of the cranberry sauce. Reapeat layers.
• 3. Bake 350 degrees F for 50-55 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• 4. Glaze: In a small bowl, combint glaze ingredients until smooth, drizzle over cake.

CRANBERRY & WALNUT SWIRL COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and extract. Combine the flour, baking powder, baking soda and salt. Gradually add to creamed mixture., Spread half of the batter into a greased and floured 10-in. fluted tube pan. Spoon half of the cranberry sauce over batter; cut through batter with a knife to swirl the cranberry sauce. Layer with remaining batter and cranberry sauce; sprinkle with walnuts., Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean., Cool for 15 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over warm cake.

CRANBERRY SWIRL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
• Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
• Bake 55 minutes in the preheated oven, until golden brown.

MOM'S CRANBERRY SWIRL COFFEE CAKE

Steps:

• Sift flour, baking soda, powder & salt, set aside. Cream butter, sugar and eggs. Add dry ingredients, alternating with sour cream & beat well. Add 1 teaspoon almond extract amd beat again. Pour half the batter into well-greased tube or bundt pan. Spoon 1/2 can of cranberry sauce over the batter, spreading well. Cover with remaining batter, then top with remaining cranberry sauce & carefully spread. Sprinkle 1/2 cup of sliced almonds. Bake at 350 for 50 minutes. When cool, remove from pan and drizzle with glaze.

CRANBERRY SWIRL CAKE

Steps:

• 1. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at atime, beating well after each addition.
• 2. Combine flour, baking powder, and soda in a medium bowl, stir well. Add flour mixture to the creamed mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix after each addition. Stir in almond extract.
• 3. Pour half of the batter into a greased and floured 12 cup Budt or 10 inch tube pan. Spoon half of the cranberry sauce over the batter. Repeat layers, using remaining batter and cranberry sauce. Sprinkle with chopped pecans.
• 4. Bake at 350 degrees for 50-60 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan and let cool completely on a wire rack. Drizzle with glaze.
• 5. Glaze: Combine powdered sugar, water, and almond extract in a small bowl, stirring until smooth.

CRANBERRY SWIRL CAKE

Steps:

• Preheat oven to 350 degrees. Cream margarine and add sugar gradualy. Add unbeaten eggs, one at a time, and mix. Sift the baking powder, soda, flour and salt together and add to mixture, alternating with sour cream, and ending with dry ingredients. Stir in almond flavoring. Grease an 8-inch bundt pan. Pour a layer of the batter in the pan, then swirl in some of the cranberry sauce. Add the remaining batter and the rest of the cranberry sauce. Sprinkle with chopped pecans and bake for 55 minutes. Cool for 10 minutes in pan and then turn out onto a wire rack. Drizzle with topping.
• For topping: Mix 3/4 cup powdered sugar, 1/2 teaspoon almond flavoring and the tablespoon of warm water together and drizzle on top and sides of the cake.

CRANBERRY SWIRL CAKE

Steps:

• Cream butter and sugar. Add eggs 1 at a time. Add rest of ingredients except cranberry sauce. Mix till blended. Pour 1/2 of cake into greased & floured bundt pan. Spread 1/2 can cranberry sauce over batter. Pour rest of cake batter on top & spread remaining cranberry sauce on top. Bake at 350 for 50 - 60 minutes. Mix glaze & drizzle over cake, sprinkle with chopped nuts and ENJOY!