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Cranberry swirl cake recipe

Cranberry swirl cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Berry cake

A simple sponge cake that's simple to make and tastes fantastic. Enjoy for afternoon tea.

79 people made this

IngredientsMakes: 1 23 or 25cm tube cake

  • 110g butter
  • 200g caster sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 250g plain flour
  • 1/2 teaspoon salt
  • 250ml soured cream
  • 1 teaspoon almond extract
  • 225g wholeberry cranberry sauce

MethodPrep:15min ›Cook:55min ›Ready in:1hr10min

  1. Preheat oven to 180 C / Gas 4. Grease and flour one 23 or 25cm tube cake tin.
  2. Cream the butter and sugar together until light. Add the eggs and stir well.
  3. Combine the flour, baking powder, bicarbonate of soda and salt. Add the flour mixture alternately with the soured cream to the butter mixture.
  4. Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared tin. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
  5. Bake in preheated oven for 55 minutes.

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Reviews & ratingsAverage global rating:(73)

Reviews in English (61)

by jemmom

This recipe was great! I used my leftover "cranberry sauce extraordinaire" from this website and it was great! I made it for a group of friends and they loved how I used up the extra cranberry "sauce" from Thanksgiving! The pecans in the cranberry mixture really added something and I also put a crumb mixture on top (1/3 cup brown sugar, 1/2 cup flour, 3 Tbsp melted butter, 1tsp cinnamon). After I put the topping on the cake I realized I had forgotten to swirl the cranberry/cake mixture. So, I just gently did it anyway and the crumb topping ended up incorporated into the cake which even made it better! I would definitely make this again and swirl after adding the crumb top. Very moist and great taste. Thanks so much for this recipe!-27 Nov 2007

by JCOUGARM

This recipe was wonderful. I even turned it into a low fat dessert. I substituted 1/2 sugar with Splenda, used light margarine, and fat free sour cream. It turned out great!!!-29 Nov 2005


How to Make Cranberry Swirl Coffee Cake

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.


Extra Can of Cranberry Sauce? Make This Post-Thanksgiving Snack Cake

What are the building blocks of an easy, inexpensive meal? For staff writer Kendra Vaculin, nothing does the trick quite like 3 Eggs and a Can. Follow this series for her mealtime moves based around that simple, versatile formula—and all the directions it can go.

Unlike a can of pumpkin purée, which I’m happy to eat in the form of muffins or a loaf cake any time between August and January, canned cranberry sauce has a very narrow window of opportunity for use. Thanksgiving is obviously its big day to shine, and I’m willing to grant it a grace period of a few days in advance, but for me the whole rest of the year is basically a cranberry sauce–free zone. If I get to Black Friday with an extra can in my pantry left over from the festivities, in all likelihood it’ll sit there, untouched, for 11 long months.

Unless I do something about it. And that something—because it’s Black Friday, what else is there to do besides shop online and eat cake?—is bake.

This is a simple recipe for a snacking cake, the kind of easy unfrosted treat that works just as well for breakfast as it does an afternoon pick-me-up. It doesn’t require special equipment or any finicky techniques but still looks festive when you pull it from the oven. All told, you can go from measuring flour to slicing yourself a corner piece in just about an hour’s time.

Your dollops don’t have to be neat or widely spaced. Swirl these with a knife and watch as the cake puffs through the jam as it bakes.

Photo & Food Styling by Kendra Vaculin

In the process, you’ll dirty two mixing bowls and two small pots one for melting and browning butter and the other for cooking your can of sauce into a smooth, shiny jam. You’ll spike the latter with a bit of orange and lemon juice to offset the sweetness and add some depth, which makes for a nicely tart topping that doesn’t feel like the same stuff you spooned over turkey the day before.

The cake batter gets orange too, in the form of zest rubbed into the sugar. This step helps ensure that the zest is incorporated evenly throughout the cake and doesn’t clump in one spot. A little cardamom adds a subtle spice, and Greek yogurt keeps it tender, even a few days after baking.

One thing to note: This batter is thick. We’re talking the kind of stiff, dollop-able mixture you might recognize from making the topping of a fruit cobbler. When you can’t pour it to transfer from mixing bowl to baking dish—spreading it into an even layer will also take a little work—do not despair. This is exactly what we’re looking for. Spoon your cranberry in spots across the top, then use a knife to swirl the batter and sauce together. Again, because the batter is so thick, you won’t be able to make the delicate feathering you might have seen on The Great British Baking Show, but don’t sweat it: Even if the top of your cake looks like mostly cran with a few skinny streaks of batter throughout, it will become a gorgeously swirled top in the oven as it bakes—rising like a champ and pushing between the fruit to create artful swoops. Aside from scoring an Instant Pot on the cheap from some Black Friday sale, cutting yourself a fat slice will be the sweetest part of your day.


How to Make the Best Cranberry Sauce Swirl Pound Cake

  1. Prep: Preheat oven to 350 F. Line a 1 lb. loaf pan (8x4 inches). You want the parchment paper larger on the 2 longer sides of the pan so that you can easily pull it out when baked. Lining the pan this way will help easily remove the cake out of the pan after baking.
  2. Combine dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Combine wet ingredients: In a large mixing bowl, combine eggs, yogurt, and sugar, and beat with a hand mixer until smooth. Add in oil and vanilla extract and continue to beat until smooth.
  4. Add dry ingredients into wet ingredients: Gradually add in the dry ingredients and beat until just combined (about 30-60 seconds). Do not overmix.
  5. Assemble: Pour half the batter into lined loaf pan. Then scoop 2-3 dollops of cranberry sauce (half the sauce), and pour the remaining batter on top. Add the remaining cranberry sauce on top in a few dollops. Use a toothpick to give it a few swirls.
  6. Bake: Bake for 60-70 minutes, until the edges are browned and a toothpick inserted in the center comes out clean.
  7. Cool: Place pan on a wire cooling rack and allow the loaf to cool in the pan for an hour. Then, remove loaf from the pan and allow it to cool on a wire rack for another hour or two, until completely cooled.

What Makes This Cranberry Swirl Coffee Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cranberry Swirl Coffee Cake.

Ready to make this Cranberry Swirl Coffee Cake Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

1/2 c Soft butter
1 c Sugar
2 Eggs
2 c Flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Yogurt
1 ts Vanilla
1 cn (16oz) whole cranberry sauce
1/2 c Chopped nuts

Cream butter, then gradually add sugar and blend until fluffy. Add
eggs, one at a time, beating after each addition. Sift together dry
ingredients and add to batter alternately with yogurt. Add vanilla.
Grease a tube pan and spread a thin layer of batter over the bottom.
Stir the cranberry sauce until well mixed then spread a thin layer
of it over the batter. Add another layer of better, and a layer of
cranberry sauce, a layer of batter, and end with cranberry sauce.
Sprinkle nuts over top. Bake in preheated 375 F oven for 55 minutes,
or until a toothpick inserted well into the center comes out clean.
Cool in pan on rack for 5 minutes. Remove from pan and drizzle Almond
or White Icing over the top. Serves 8 to 10.

Begin Recipe Export- QuikBook version 0.96 Beta A

Yields
8 Servings


Cranberry Swirl Almond Pound Cake

Yesssss I am 100000% serious about this pound cake today, guys. Be completely aware that you’re about to go into festive overload….

…but then please follow me this way because we’ve got serious CAKE BUSINESS to attend to.

Oh mah goooooooosh…there’s just something about a good glazed-to-within-an-inch-of-its-life almond pound cake with a stunner ribbon of cranberries inside that always gets me.

In a rather horrifying way, of course. I tell ya, cake is NOT A GOOD THING to have in the house when you’re living solo. I repeat, NOT A GOOD THING.

I know this cake looks difficult and fussy to make, but appearances can be deceiving because this one is a TOTAL breeze to throw together! I’m so serious, guys! Check it out. >>>>

  1. Pound cake batter. It’s just a simple pound cake base livened up with tons of almond extract and lots of tender loving cake care.
  2. Cranberry filling. 3 ingredients, I’m so serious!! It cooks up completely on the stove in only minutes.
  3. ^^^ let those two components get to know each other in a loaf pan and then it’s time to make your house smell like a cake factory!
  4. Glaze. It’s not required of this almond pound cake but…well, c’mon we all know it actually is.

This cake. Oh man, it seriously bakes up SO moist, buttery, and dense inside and you may actually swoon when you cut into the first piece and feast your eyes on that gorgeous goal-worthy swirl. GAH.

Obviously beyond perfect and appropriate for any holiday dessert table but…you know cake hoarding is a thing right? I do it quite often with no shame.


Cranberry Bundt Cake Recipe

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A beautiful Cranberry Bundt Cake is always welcome at your Thanksgiving or Christmas holiday parties. This cake also makes a great choice for a Christmas morning make ahead breakfast. It looks gorgeous sliced on a party tray and is sturdy enough for finger food with napkins.

This light, flavorful cake filled with whole cranberry sauce for a delicious holiday flair. Using Real Cranberries, choosing a healthy oil and Greek yogurt make this a healthier holiday treat.

Coconut oil adds a wonderful flavor to every baked good I have tried it with. If you just don&rsquot do coconut oil (some people really don&rsquot like the flavor-imagine that!) I prefer to keep olive oils out of my dessert baking.

Heart Healthy Avocado oil is stable at very high heat both in the oven and on the stove which means it keeps its healthy properties when baked and adds no noticeable flavor to baked goods. This article compares the different pros and cons of oils.

Non-fat Greek yogurt provides lightness and great flavor, to baked goods. Adding healthy oil and Greek yogurt enhances this recipe and increase its nutrients, texture and flavor.

The cranberry sauce adds another nutritional boost to this recipe. Whole cranberries, especially organic, make a wonderful Homemade Cranberry sauce that has no processed sugar and is chock full of yummy.

If you purchase items from our affiliate links we may receive a small commission at no extra charge to you. Thank you for supporting Homemade Food Junkie.


Before You Bundt

  • Bundt Pan: Call me boring, but I always use the same bundt cake pan. It’s the best. It’s nonstick, but I still always grease it just to be safe. The bundt cake releases so easily. Plus, the shape is so pretty!
  • Curdled Ingredients: The wet ingredients will look somewhat curdled before you add the dry ingredients– this is due to the ranging temperatures of the ingredients. It’s normal. The butter may be warmer than the eggs, the sour cream may be colder than the butter, etc. It will all come together when the dry ingredients are added.

If you’re feeling ambitious, serve with the sparkly sugared cranberries that I used on my pumpkin pie!


Cranberry Swirl Cake

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Share This Recipe

This cake is a simple, yet stunning, way to make your holiday menu sparkle. Our Cranberry Swirl Cake features ruby red cranberries swirled into sweet, moist cake the confectioners' sugar sprinkling on top is all that's needed to usher in a white and wonderful Christmas season. So, when the carolers come calling, bring out you Bundt pan and make this elegant holiday dessert.


Easy Sweet Bread Recipe

This sweet cranberry bread recipe is super easy to put together! It’s a recipe adapted from a Pillsbury recipe I saw years ago and loved. This kind of bread doesn’t require any kneading, no yeast, no waiting for it to rise, none of that. Cranberry bread has a soft texture, similar to muffins, or a sweet cake. Just mix the ingredients together and bake! That’s it. The beautiful color and texture make this an easy recipe to bake up when you have company coming, or as a gift.


Cranberry swirl cake recipe - Recipes

*Cranberry Swirl Breakfast Cake*
makes 1 9-inch cake

This is a beautiful cake to make for a special breakfast or brunch. Dense and rich with a ribbon of cranberry throughout, drizzled with an almond glaze. Delicious!

5 ounces of butter, softened (1/2 cup)
7 ounces white sugar (1 cup)
2 large free range eggs
1 tsp baking powder
8 ounces of plain flour (2 cups)
1/2 tsp salt
250ml of sour cream (1 cup)
1 tsp almond extract
8 ounces of whole berry cranberry sauce (1 cup)
2 ounces chopped toasted walnuts (1/3 cup)

For the Glaze:
4.5 ounces icing sugar (1 cup)
3 TBS milk
1/2 tsp almond extract

Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour a 9-inch tube pan, tapping out any excess flour. Set aside.

Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Whisk together the flour, salt and baking powder. Stir together the sour cream and almond extract. Stir in the dry ingredients, alternating with the sour cream mixture, mixing only just to combine.

Spoon 1/3 of the batter into the prepared pan. Top with 1/2 of the cranberry sauce, taking care not to let it touch the sides of the pan. Swirl it into the batter using a round bladed knife. Top with a further 1/3 of the batter. Repeat layering in the remainder of the cranberry sauce, again swirling it in with a round bladed knife. Top with the remainder of the batter, Smoothing it over all. Sprinkle the chopped walnuts over all.

Bake for 55 to 60 minutes, until firm to the touch and the top springs back when lightly touched. Allow to cool in the pan for about 5 to 10 minutes before inverting onto a serving plate. Whisk together the glaze ingredients until smooth. Drizzle over the warm cake and serve warm.