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Cranberry Swirl Coffeecake - soooo good!

Meryl's picture


I just made this cake again yesterday - it's been a few years since I first made it (had it for dessert last night), and it is as delicious as ever. I think I posted it here last year, but it's more than worthy of being posted again. It is so moist and tender with just the right balance of tartness and sweetness. Perfect for a brunch or whatever, and a great vehicle for using up leftover cranberry sauce. It is good!


CRANBERRY SWIRL COFFEECAKE


Makes 1 - 9 or 10 inch tube pan (12 servings).

1/2 cup unsalted 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 use nonfat plain yogurt)
1 teaspoon almond extract
1 cup of fresh cranberry sauce (to make the sauce, follow the directions on any package of fresh cranberries).


Directions


1. Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan.). Grease and flour one 9 or 10 inch tube pan. (I use a 10 inch).


2. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended.


3. Combine the flour, baking powder, baking soda and salt. With mixer running, (lower the mixer speed), add the flour mixture alternately with the sour cream or yogurt to the butter mixture 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 prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.


4. Bake about 55 minutes or until a toothpick inserted in the center comes out clean.


5. 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.


Note: Some people dust the cake with confectioner's sugar (one person made a lattice pattern); others make a glaze of confectioner's sugar, hot water (or milk), and a touch of almond extract; while others, like myself, prefer it unadorned.


Note: Can be stored overnight on counter, double wrapped in cling (plastic) wrap or wrapped in cling wrap, then in foil. Make sure it's air tight. If dusting with confectioner's sugar, dust just before serving.


Adapted from Allrecipes



 



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 11/10/2004 5:54 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

debe5t's picture

(post #63312, reply #1 of 7)

in baking can you always  sub yoghurt for sour cream? i do not often bake but things that are not too sweet are what i will make.i am not trying to save fat,calories,carbs etc.because i figure i bake so seldom why scrimp.deb

Meryl's picture

(post #63312, reply #2 of 7)

In most cases, yes.


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

CookiM0nster's picture

(post #63312, reply #3 of 7)

Too funny. that recipe is nearly identical to the one I got years ago from my ex-MIL. I adore this cake! It's posted in the archives, but I'm copying and pasting for comparison. The only real difference is extra cranberry sauce and a few pecans.

Cape Cod Cranberry Coffee Cake

1/4 lb. unsalted butter, softened

1 cup sugar

2 eggs

1 t. almond extract

2 cups flour

1 t. baking soda

1 t. baking powder

1/2 t. salt

1 cup sour cream

12 ounces cranberry sauce

1/2 cup chopped pecans

Preheat oven to 350. Grease and flour a 9 -inch tube pan.

Cream butter with sugar until light and fluffy. Beat in eggs, one at a time. Beat in almond extract.

Sift together the flour, salt, baking powder, and baking soda. Stir flour mixture into the butter mixture alternately with the sour cream (I usualy do 1/4 flour, 1/3 sour cream, 1/4 flour, etc...).

Spoon half the batter into the prepared pan. Spread half the cranberry sauce over it. Spoon the remaining batter on top. Spread the remaining cranberry sauce over this. Sprinkle the pecans on top.

Bake about 1 hour, or until cake is set and a tester comes out clean of batter.

When cool, drizzle with a glaze made from 1 cup confectioner's sugar, 3 T. warm water, and 1/2 t. almond extract.

Meryl's picture

(post #63312, reply #4 of 7)

Yep, that sounds like its twin! It's been such a nice change for me from eating all that cheesecake!!! (and chocolate)! 


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 11/14/2004 3:38 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

AJ12754's picture

(post #63312, reply #5 of 7)

I was wondering -- I made a kind of different cranberry sauce this year -- it was sweet and hot at the same time (had curry and Chinese 5 spice) -- and I liked it a lot. Do you think I could use it in this recipe?  I was thinking of trying it -- but wondering if I should leave out the almond extract or replace it with vanilla extract.


I'd appreciate any advice you (or anyone else) could give me. :-)


 


 


"Truth is the engine of our judicial system." Patrick Fitzgerald

Cave obdurationem cordis

Meryl's picture

(post #63312, reply #6 of 7)

I wouldn't use that sauce in this recipe. Blech. But hey, it's really up to you.


The almond extract is very subtle and adds a great taste to this cake. If you really don't want to use it, you can certainly replace it with vanilla. 



There's nothing better than a good friend, except a good friend with CHOCOLATE.

There's nothing better than a good friend, except a good friend with CHOCOLATE.

AJ12754's picture

(post #63312, reply #7 of 7)

Thanks :-)


PS -- it really was good with the turkey -- but probably not a fit for this.


"Truth is the engine of our judicial system." Patrick Fitzgerald

Cave obdurationem cordis