Moms Cranberry Swirl Coffee 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 COFFEECAKE

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.

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.

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.

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:

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

CRANBERRY SWIRL COFFEE CAKE

Steps:

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

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.

CREAM CHEESE SWIRL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10" tube pan.
• In a small bowl, mix chopped nuts, 2 T. sugar, and cinnamon; set aside.
• In another small bowl, combine cream cheese, powdered sugar, and lemon juice and mix until smooth. Set aside.
• Sift flour, baking powder, baking soda, and salt into a medium bowl.
• In a large bowl, mix butter and 1 cup sugar until smooth.
• Add eggs and vanilla; mix well.
• Add sour cream alternately with flour mixture; mix well.
• Pour half of the butter into prepared pan. Spoon cream cheese mixture on batter to within 1/2" of pan edge. Carefully pour remaining batter over cream cheese mixture. Sprinkle with nut topping.
• Bake for 40-45 minutes.

RASPBERRY SWIRL COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt.
• In another bowl, whisk the egg, yogurt, butter and vanilla until blended; stir into dry ingredients just until moistened. Stir in the chopped almonds.
• Pour into a greased 9-inch springform pan. Drop 1/3 cup preserves by tablespoonfuls over batter; cut through with a knife to swirl. Sprinkle with sliced almonds.
• Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes; remove sides of pan.
• In a small saucepan, heat remaining preserves until melted; drizzle over serving plates. Top each with a piece of coffee cake.

JAM SWIRL COFFEE CAKE

Steps:

• In a large bowl, cream together butter and sugar; add 3/4 cup of the flour and blend until mixture resembles crumbs; remove 2/3 cup for topping; reserve.
• To the remaining crumb mixture add baking powder, salt, soda, cinnamon, nutmeg and eggs; beat until smooth Add remaining 1 1/4 cup flour alternately with buttermilk, beating after each addition just until blended.
• Spread batter in a greased 9-inch-square baking pan.
• Drop teaspoonfuls of the berry preserves over the top of the batter; cut through the batter with a knife to marble the preserves through the cake.
• Work reserved mixture between fingers until it resembles coarse crumbs.
• Sprinkle over the top of the batter.
• Bake in a 375° oven for 35 minutes, or until a toothpick inserted in the center comes out clean.

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.