Best Cranberry Swirl Coffeecake Recipes

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CRANBERRY SWIRL COFFEECAKE



Cranberry Swirl Coffeecake image

This was a favorite of my family's when growing up - my Mom's specialty. I have entered this cake in several local agricultural fairs and it has won the blue ribbon three times and a best in show!

Provided by IRENED

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Yield 14

Number Of Ingredients 14

½ cup butter
¾ cup white sugar
2 eggs
2 cups all-purpose flour
½ cup sour cream
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon almond extract
1 (16 ounce) can whole cranberry sauce
½ cup blanched slivered almonds
¾ cup confectioners' sugar
1 tablespoon warm water
½ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
  • Cream butter or margarine adding sugar gradually. Add eggs one at time. Beating with an electric mixture on medium speed.
  • Mix together flour, baking soda, baking powder, and salt. With electric beaters on low speed add flour mixture alternately with sour cream to butter mixture, ending with flour mix (do not overbeat). Stir in 1 teaspoon of almond extract.
  • Put a layer of half the batter in the pan the bottom of the pan, than a layer of whole cranberry sauce (1/2 the can). Repeat once more with the remaining batter and cranberry sauce. Sprinkle slivered almonds on top.
  • Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan after slightly cooling. Drizzle glaze on top.
  • To Make Glaze: Mix together confectioners' sugar, warm water, and 1/2 teaspoon almond extract. Drizzle over top of cake.

Nutrition Facts : Calories 288 calories, Carbohydrate 43.9 g, Cholesterol 47.6 mg, Fat 11.2 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 276.6 mg, Sugar 25 g

CRANBERRY SWIRL COFFEE CAKE



Cranberry Swirl Coffee Cake image

Cranberries are an important crop in New England. This recipe produces a beautiful and delicious cake.

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/3 cup chopped walnuts
1 can (14 ounces) whole-berry cranberry sauce
GLAZE:
3/4 cup confectioners' sugar
2 tablespoons whole milk
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 276 calories, Fat 10g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 219mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

RICH CRANBERRY COFFEE CAKE



Rich Cranberry Coffee Cake image

When our children come home for the holidays, I make sure to bake this coffee cake. I always use fresh berries in season, then put a few bags in the freezer for later on. That way, we can enjoy this moist cake anytime we want! -Mildred Schwartzentruber, Tavistock, Ontario

Provided by Taste of Home

Time 1h15m

Yield about 16 servings.

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
1 cup butter, softened
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
4 large eggs
2-1/4 cups all-purpose flour, divided
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries, patted dry
1/2 cup chopped pecans or walnuts
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition., Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-in. fluted tube pan. , Bake for 65-70 minutes or until cake tests done. Let stand 5 minutes before removing from the pan. Cool on a wire rack. Before serving, dust with confectioners' sugar.

Nutrition Facts : Calories 337 calories, Fat 20g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 285mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.

CRANBERRY SWIRL COFFEE CAKE



Cranberry Swirl Coffee Cake image

If you never make another coffee cake, and you like Cranberries...you really need to give this one a try...it is one of my all time favorite coffee cakes...I took this cake to church and every woman there wanted the recipe...it's that good! I found this recipe in my Yankee Magazine. Pictures will follow as soon as I can get...

Provided by Cassie *

Categories     Other Desserts

Time 1h5m

Number Of Ingredients 11

1/2 c butter, softened
1 c sugar
2 eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 c flour
1/2 pt sour cream
1 tsp almond extract
1 can(s) ( 8 ounces ) whole cranberry sauce or more...i used a can and 1/2
1/2 c chopped, walnuts

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.

CRANBERRY SWIRL COFFEE CAKE



Cranberry Swirl Coffee Cake image

Perfect for the Holidays or any time ! Uses Cranberry sauce with almond flavoring ~ mmm Easy-to-make cake that looks as if you've slaved over it all day !

Provided by Carol Junkins

Categories     Cakes

Time 1h

Number Of Ingredients 14

1/2 c margarine
1 c sugar
2 eggs
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 c all purpose flour
1/2 pt sour cream
1 tsp almond flavoring
1 can(s) (8 ounces) whole cranberry sauce
1/2 c chopped nuts
TOPPING:
3/4 c confectioners' sugar
1/2 tsp almond flavoring

Steps:

  • 1. Cream margarine and sugar. Add unbeaten eggs. Mix together dry ingredients. Add dry ingredients to egg mixture alternately with sour cream. Add almond flavoring.
  • 2. Grease an 8" bundt pan. Put a layer of batter in the bottom of the pan, then scatter a layer of cranberry sauce (1/2 of can). Swirl with a knife. Repeat: batter, 1/4 cranberry sauce, swirl, then add remaining cranberry sauce on top.
  • 3. Swirl and cover with nuts. Bake at 350 degrees 50 - 55 minutes. Cool 5 minutes before removing from pan.
  • 4. For the topping: Add warm water so topping will drizzle from spoon Pour over warm cake. Serves 12

CRANBERRY COFFEECAKE



Cranberry Coffeecake image

Categories     Bread     Cake     Breakfast     Brunch     Bake     Valentine's Day     Quick & Easy     Cranberry     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 13

2 cups fresh or thawed frozen cranberries (8 oz)
1 3/4 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
2 large eggs
1 teaspoon vanilla
1/2 cup whole milk
Garnish:
confectioners sugar
Special equipment:
Special equipment: a 9- by 5- by 3-inch loaf pan

Steps:

  • Makes 6 to 8 servings. Preheat oven to 350°F.
  • Pulse cranberries with 1/2 cup granulated sugar in a food processor until finely chopped (do not purée). Transfer to a sieve and let drain while making batter.
  • Sift together flour, baking powder, and salt. Beat together butter and remaining 1 1/4 cups granulated sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 5 minutes with a standing mixer or about 8 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated.
  • Spread one third of batter evenly in well-buttered loaf pan, then spoon half of drained cranberries evenly over batter, leaving a 1/2-inch border along sides. Top with another third of batter and remaining cranberries, leaving a 1/2-inch border along sides, then cover with remaining batter. Bake in middle of oven until golden brown and a tester inserted in center comes out without crumbs, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes.
  • Invert cake onto rack. Serve warm or at room temperature.

CRANBERRY COFFEE CAKE



Cranberry Coffee Cake image

"This recipe was given to me by a former neighbor," pens Doris Brearley from Vestal, New York. The yummy cake relies on baking mix, canned cranberry sauce and an easy nut topping, so it's truly a quick bread.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 13

2 cups biscuit/baking mix
2 tablespoons sugar
2/3 cup milk
1 egg, lightly beaten
2/3 cup jellied cranberry sauce
TOPPING:
1/2 cup chopped walnuts
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the biscuit mix, sugar, milk and egg. Pour into a greased 8-in. square baking dish. Drop cranberry sauce by teaspoonfuls over batter. Combine topping ingredients; sprinkle over cranberry sauce. , Bake at 400° for 18-23 minutes or until golden brown. Cool on a wire rack., In a small bowl, combine the glaze ingredients; drizzle over coffee cake.

Nutrition Facts : Calories 311 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 363mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

COFFEE CAKE WITH CRANBERRY SWIRL



Coffee Cake With Cranberry Swirl image

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.

Provided by Meryl

Categories     Breads

Time 1h40m

Yield 1 tube cake, 12 serving(s)

Number Of Ingredients 10

1/2 cup butter, room temperature
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)

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.

Nutrition Facts : Calories 287, Fat 12.5, SaturatedFat 7.4, Cholesterol 61.3, Sodium 332.9, Carbohydrate 40.7, Fiber 0.8, Sugar 24.7, Protein 3.7

CRANBERRY SWIRL COFFEE CAKE



Cranberry Swirl Coffee Cake image

Cranberries are an important crop in New England. This recipe produces a beautiful and delicious cake. Love coffee cake with my coffee in the morning. Nice to make for Christmas morn while opening presents. This recipe and picture came from allrecipes. I would like it with almonds and almond extract.I will put a little almond...

Provided by Carol Junkins

Categories     Cakes

Time 1h5m

Number Of Ingredients 15

1/3 c chopped walnuts (or almonds)
1/2 c butter or margarine, softened
1 c sugar
2 eggs
1 tsp almond extract
2 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 Tbsp salt
1 c sour cream
1 can(s) 16 oz whole cranberry sauce ~divided
GLAZE:
3/4 c confectioner's sugar
2 Tbsp milk
1/2 tsp pure vanilla extract

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.

PRETTY CRANBERRY COFFEE CAKE



Pretty Cranberry Coffee Cake image

Cranberries make this coffee cake a beautiful quick bread that's perfect for the holidays. For extra shimmer, we add a drizzle of almond-flavored glaze. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Time 1h20m

Yield 16 servings.

Number Of Ingredients 15

1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup chopped walnuts
OPTIONAL GLAZE:
1/3 cup confectioners' sugar
1/2 teaspoon almond extract
2 to 4 teaspoons warm water

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Spoon a third of the batter into a greased 9-in. square baking pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with walnuts. , Bake 60-65 minutes or until a toothpick inserted in cake portion comes out clean. Cool on a wire rack., For glaze, in a small bowl, mix confectioners' sugar, extract and enough water to reach a drizzling consistency. Spoon over cooled coffee cake.

Nutrition Facts : Calories 305 calories, Fat 17g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 295mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY COFFEE CAKE



Cranberry Coffee Cake image

This cranberry coffee cake is such a great use of cranberries, I could eat it every day! If serving warm, serve with ice cream.

Provided by APLETKA

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 12

1 cup all-purpose flour
1 cup white sugar
¼ teaspoon salt
2 cups fresh cranberries, at room temperature
½ cup chopped walnuts
½ cup butter, melted
2 eggs, beaten
1 teaspoon almond extract
¼ cup chopped walnuts
¼ cup brown sugar
2 tablespoons butter, melted
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  • Combine flour, sugar, and salt in a bowl. Stir in cranberries and walnuts; toss to coat. Stir in butter, eggs, and almond extract. Spread batter into the prepared pan.
  • Combine walnuts, brown sugar, butter, and flour for streusel in a small bowl. Crumble streusel on top of cranberry mixture.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve warm or cold.

Nutrition Facts : Calories 209.8 calories, Carbohydrate 25.1 g, Cholesterol 42.3 mg, Fat 11.6 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 5.1 g, Sodium 97.7 mg, Sugar 16.6 g

SANDY'S CRANBERRY COFFEE CAKE



Sandy's Cranberry Coffee Cake image

We have this every Christmas and Easter morning, as well as for company. I have given it as a gift when we are house guests as well.

Provided by commanderl

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 55m

Yield 10

Number Of Ingredients 13

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sugar
¾ cup margarine
1 cup sour cream
2 eggs
1 teaspoon almond extract
1 (16 ounce) can whole berry cranberry sauce
1 cup confectioners' sugar
1 tablespoon almond extract
water as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
  • Whisk flour, baking powder, baking soda, and salt together in a large bowl.
  • Beat sugar and margarine together in a bowl until creamy. Add sour cream, eggs, and 1 teaspoon almond extract to sugar mixture; beat until smooth. Pour sugar mixture into flour mixture and mix to form a smooth batter. Pour 1/3 the batter into the prepared pan.
  • Pour cranberry sauce into a bowl and stir. Spread 1/2 sauce over batter in the prepared pan. Pour 1/3 the batter over cranberry sauce, and spread second 1/2 cranberry sauce over the batter. Top with remaining 1/3 cake batter.
  • Bake in the preheated oven until golden and cooked through, about 40 minutes.
  • Whisk confectioners' sugar and 1 tablespoon almond extract together in a bowl until smooth, adding enough water for icing to reach a drizzling consistency. Drizzle icing over cake.

Nutrition Facts : Calories 470.1 calories, Carbohydrate 69.5 g, Cholesterol 47.3 mg, Fat 19.6 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 5.7 g, Sodium 485.1 mg, Sugar 43.5 g

CRANBERRY SWIRL COFFEE CAKE



Cranberry Swirl Coffee Cake image

Cranberries are an important crop in New England. This recipe produces a beautiful and delicious cake. From The Best Of Country Cooking 2003

Provided by The Daycare Lady

Categories     Breads

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/3 cup walnuts, chopped
1 (14 ounce) can whole berry cranberry sauce
3/4 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

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.

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