Coffee Cake With Cranberry Swirl

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Total Time
1hr 40mins
Prep
45 mins
Cook
55 mins

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.

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Ingredients

Nutrition

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.
Most Helpful

5 5

I recently made this for a Thanksgiving Day breakfast and it got rave reviews from everyone. I also thought that it was very easy to put together. This one is a keeper!

4 5

This cake was very good ,my mom loved it. I used the sour cream but next time I'll try it with yogurt,also some kind of glaze.

5 5

Very good. I used non fat yogurt along with canned whole berry cranberry sauce and it was a hit at work and at home.