Cranberry Swirl Coffee Cake
Submitted by yyzdragons
Cranberry swirl coffee cake layered with whole berry cranberry sauce in a tube pan, topped with nuts and almond icing. A buttery, yogurt-tender brunch cake with ruby-red cranberry ribbons.
YIELD
10 servingsPREP
10 minCOOK
55 minREADY
65 minLayers on layers on layers. That’s the secret to this coffee cake’s knockout look.
Buttery, yogurt-enriched batter gets alternated with swirls of whole berry cranberry sauce in a tube pan, building up stripes of golden cake and ruby-red fruit. Chopped nuts go on top for crunch, and a drizzle of almond icing ties the whole thing together.
The yogurt keeps the crumb incredibly moist and adds just enough tang to play off the sweet cranberry.
Slice into it and those cranberry ribbons spiral through every piece like edible art.
Kitchen Tips
- Stir the cranberry sauce until smooth before layering so it spreads evenly and creates clean swirls.
- Use a tube pan, not a bundt. The flat bottom makes layering much easier.
- Cool in the pan for only 5 minutes. Any longer and the cranberry sauce acts like glue and the cake won’t release.
- Almond icing is the classic pairing, but a simple powdered sugar and milk glaze works in a pinch.
Ingredients
Directions
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℉ (190℃) 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.
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