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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Cranberry Swirl Coffee Cake Recipe

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This recipe for Cranberry Swirl Coffee Cake is from The RUBINO GIRL'S Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick butter
1 cup sugar
2 eggs
1 tsp baking powder
1 tsp baking soda
2 cups flour
1/2 tsp salt
1/2 pint sour cream
1 tsp almond extract
1 7oz can whole cranberry sauce
1/2 cup shopped nuts
Directions:
Directions:
Preheat oven to 350º Cream butter and sugar
Add whole eggs, one at a time, mix at medium speed on kitchen aid
Combine dry ingredients, and add alternately with sour cream, ending with dry.
Add flavoring.

Grease a tube cake pan (bundt). Put a layer of batter, 1/2 cranberry sauce then swirl.
Again, batter, cranberry sauce, swirll. Put remaining batter on top and sprnkle with nuts

Glaze:
3/4 c 10x sugar
1/2 tsp. almond extract
1 Tlb warm water

Mix and drizzle over warm cake.
Number Of Servings:
Number Of Servings:
1 loaf
Personal Notes:
Personal Notes:
We have been making this for Christmas morning since 1971 when Terri gave me the recipe!
As a matter of fact, I usually double the recipe and use the big can of wholeberry cran sauce. Then I have 2 coffee cakes, one for us and one to give. (maybe)

 

 

 

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