Cranberry Swirl Coffee Cake
Cranberry Swirl Coffee Cake takes around 1 hour and 5 minutes from beginning to end. One portion of this dish contains roughly 3g of protein, 11g of fat, and a total of 269 calories. For 46 cents per serving, you get a hor d'oeuvre that serves 16. A mixture of confectioners' sugar, vanillan extract, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. 40 people found this recipe to be yummy and satisfying. It is brought to you by Taste of Home. With a spoonacular score of 15%, this dish is rather bad. Try Coffee Swirl Cake, Cinnamon Swirl Coffee Cake, and Coffee Swirl Yogurt Cake for similar recipes.
Servings: 16
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
1 teaspoon almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 eggs
2 cups all-purpose flour
2 tablespoons milk
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 cup sugar
1/2 teaspoon vanilla extract
1/3 cup chopped walnuts
1 can (14 ounces) whole-berry cranberry sauce
Equipment:
bowl
frying pan
toothpicks
wire rack
Cooking instruction summary:
Directions In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one 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 10-in. fluted tube pan. Spread half of the batter over nuts; top with half of the cranberry sauce. Repeat layers. Bake at 350° for 50-55 minutes or until a toothpick inserted near 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. Yield: 12-16 servings. Originally published as Cranberry Swirl Coffee Cake in Country ExtraMarch 2001, p51 Nutritional Facts 1 serving (1 slice) equals 276 calories, 10 g fat (6 g saturated fat), 52 mg cholesterol, 219 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition. Stir in almond extract.
3. Combine the flour, baking powder, baking soda and salt; add the creamed mixture alternately with sour cream, beating well after each addition.
4. Sprinkle the walnuts into a greased 10-in. fluted tube pan.
5. Spread half of the batter over nuts; top with half of the cranberry sauce. Repeat layers.
6. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
7. Combine glaze ingredients; drizzle over coffee cake.
Nutrition Information:
covered percent of daily need
