Easy Cranberry Coffee Cake

    1 hour 15 minutes

    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.

    69 people made this

    Serves: 12 

    • 125g butter
    • 1 cup (220g) white sugar
    • 2 eggs
    • 1 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 2 cups (250g) plain flour
    • 1/2 teaspoon salt
    • 1 cup sour cream
    • 1 teaspoon almond essence
    • 250g whole berry cranberry sauce

    Preparation:20min  ›  Cook:55min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C grease and flour one 25cm ring tin.
    2. Cream the together the butter and the sugar until light. Add the eggs and stir well.
    3. Combine the flour, baking powder, bicarb soda and salt. Add the flour mixture alternately with the sour cream or yoghurt to the butter mixture. Stir in the almond essence 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 for 55 minutes.

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    Reviews and Ratings
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    Reviews in English (61)


    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)