This is a delightful coffee cake, perfect for the holidays. Cranberry juice with berries is used to make the swirls. You can substitute yoghurt for sour cream if you prefer.
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 (Review from Allrecipes USA and Canada)
I tried the original, then converted it to a muffin recipe. Num!! - 22 Jun 2000 (Review from Allrecipes USA and Canada)
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 (Review from Allrecipes USA and Canada)