Best 12 Cranberry Walnut Swirl Coffee Cake Recipes

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In the realm of sweet and tangy delights, cranberry walnut swirl coffee cake stands as a crown jewel. A perfect fusion of flavors and textures, this delectable treat combines the tartness of cranberries, the crunch of walnuts, and the warm, comforting embrace of coffee cake. Whether you seek a sweet addition to your breakfast table or a cozy companion for your afternoon tea, embark on a culinary journey with us, as we unveil the secrets behind crafting the ultimate cranberry walnut swirl coffee cake, a symphony of flavors that will leave your taste buds dancing with delight.

Here are our top 12 tried and tested recipes!

CRANBERRY SWIRL COFFEE CAKE



Cranberry Swirl Coffee Cake image

This old family recipe is delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream.

Provided by Laura Owen

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h15m

Yield 14

Number Of Ingredients 10

½ cup butter
1 cup white sugar
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
1 (8 ounce) can whole cranberry sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
  • Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
  • Bake 55 minutes in the preheated oven, until golden brown.

Nutrition Facts : Calories 247.7 calories, Carbohydrate 34.7 g, Cholesterol 51.2 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 6.6 g, Sodium 277 mg, Sugar 18.3 g

WALNUT CRANBERRY COFFEE CAKE



Walnut Cranberry Coffee Cake image

With plenty of crunchy nuts and tart cranberries, this coffee cake is perfect for Christmastime breakfasts. It's also a great take-along item for potlucks because it's easily portable.

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
1/2 cup whole-berry cranberry sauce
1 teaspoon grated orange zest
1 teaspoon ground cinnamon
1 tablespoon confectioners' sugar

Steps:

  • 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 sour cream and vanilla. Combine the flour, baking powder, baking soda and salt. Gradually add to the creamed mixture., Pour half of the batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the walnuts, cranberry sauce, orange zest and cinnamon; spoon over batter. Top with remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean., Cool for 15 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.,

Nutrition Facts :

CRANBERRY SWIRL COFFEE CAKE



Cranberry Swirl Coffee Cake image

Cranberries are an important crop in New England. This recipe produces a beautiful and delicious cake.

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/3 cup chopped walnuts
1 can (14 ounces) whole-berry cranberry sauce
GLAZE:
3/4 cup confectioners' sugar
2 tablespoons whole milk
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg 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 9-in. fluted tube pan. Spread one third of the batter over nuts; top with half the cranberry sauce. Repeat layers, ending with the final third of batter., Bake at 350° for 50-55 minutes or until a toothpick inserted in 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.

Nutrition Facts : Calories 276 calories, Fat 10g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 219mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY COFFEE CAKE



Cranberry Coffee Cake image

"This recipe was given to me by a former neighbor," pens Doris Brearley from Vestal, New York. The yummy cake relies on baking mix, canned cranberry sauce and an easy nut topping, so it's truly a quick bread.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 13

2 cups biscuit/baking mix
2 tablespoons sugar
2/3 cup milk
1 egg, lightly beaten
2/3 cup jellied cranberry sauce
TOPPING:
1/2 cup chopped walnuts
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the biscuit mix, sugar, milk and egg. Pour into a greased 8-in. square baking dish. Drop cranberry sauce by teaspoonfuls over batter. Combine topping ingredients; sprinkle over cranberry sauce. , Bake at 400° for 18-23 minutes or until golden brown. Cool on a wire rack., In a small bowl, combine the glaze ingredients; drizzle over coffee cake.

Nutrition Facts : Calories 311 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 363mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

CRANBERRY COFFEE CAKE



Cranberry Coffee Cake image

This cranberry coffee cake is such a great use of cranberries, I could eat it every day! If serving warm, serve with ice cream.

Provided by APLETKA

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 12

1 cup all-purpose flour
1 cup white sugar
¼ teaspoon salt
2 cups fresh cranberries, at room temperature
½ cup chopped walnuts
½ cup butter, melted
2 eggs, beaten
1 teaspoon almond extract
¼ cup chopped walnuts
¼ cup brown sugar
2 tablespoons butter, melted
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  • Combine flour, sugar, and salt in a bowl. Stir in cranberries and walnuts; toss to coat. Stir in butter, eggs, and almond extract. Spread batter into the prepared pan.
  • Combine walnuts, brown sugar, butter, and flour for streusel in a small bowl. Crumble streusel on top of cranberry mixture.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve warm or cold.

Nutrition Facts : Calories 209.8 calories, Carbohydrate 25.1 g, Cholesterol 42.3 mg, Fat 11.6 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 5.1 g, Sodium 97.7 mg, Sugar 16.6 g

CRANBERRY SWIRL COFFEECAKE



Cranberry Swirl Coffeecake image

This was a favorite of my family's when growing up - my Mom's specialty. I have entered this cake in several local agricultural fairs and it has won the blue ribbon three times and a best in show!

Provided by IRENED

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Yield 14

Number Of Ingredients 14

½ cup butter
¾ cup white sugar
2 eggs
2 cups all-purpose flour
½ cup sour cream
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon almond extract
1 (16 ounce) can whole cranberry sauce
½ cup blanched slivered almonds
¾ cup confectioners' sugar
1 tablespoon warm water
½ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
  • Cream butter or margarine adding sugar gradually. Add eggs one at time. Beating with an electric mixture on medium speed.
  • Mix together flour, baking soda, baking powder, and salt. With electric beaters on low speed add flour mixture alternately with sour cream to butter mixture, ending with flour mix (do not overbeat). Stir in 1 teaspoon of almond extract.
  • Put a layer of half the batter in the pan the bottom of the pan, than a layer of whole cranberry sauce (1/2 the can). Repeat once more with the remaining batter and cranberry sauce. Sprinkle slivered almonds on top.
  • Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan after slightly cooling. Drizzle glaze on top.
  • To Make Glaze: Mix together confectioners' sugar, warm water, and 1/2 teaspoon almond extract. Drizzle over top of cake.

Nutrition Facts : Calories 288 calories, Carbohydrate 43.9 g, Cholesterol 47.6 mg, Fat 11.2 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 276.6 mg, Sugar 25 g

RICH CRANBERRY COFFEE CAKE



Rich Cranberry Coffee Cake image

When our children come home for the holidays, I make sure to bake this coffee cake. I always use fresh berries in season, then put a few bags in the freezer for later on. That way, we can enjoy this moist cake anytime we want! -Mildred Schwartzentruber, Tavistock, Ontario

Provided by Taste of Home

Time 1h15m

Yield about 16 servings.

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
1 cup butter, softened
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
4 large eggs
2-1/4 cups all-purpose flour, divided
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries, patted dry
1/2 cup chopped pecans or walnuts
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition., Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-in. fluted tube pan. , Bake for 65-70 minutes or until cake tests done. Let stand 5 minutes before removing from the pan. Cool on a wire rack. Before serving, dust with confectioners' sugar.

Nutrition Facts : Calories 337 calories, Fat 20g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 285mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.

CRANBERRY-WALNUT COFFEE CAKE



Cranberry-Walnut Coffee Cake image

A moist coffee cake filled with cranberries and nuts and covered with glaze.

Provided by JANET33

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 14

1 (14 ounce) can whole cranberry sauce
1 cup chopped walnuts, divided
1 cup white sugar
½ cup butter, at room temperature
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
1 teaspoon almond extract
¾ cup powdered sugar
1 tablespoon warm water
½ teaspoon almond extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).
  • Put cranberry sauce in a bowl and crush the berries with a fork or the back of a spoon. Remove half of the crushed berries to a small bowl and mix in 1/2 cup walnuts. Set both bowls aside.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition.
  • Sift together flour, baking powder, baking soda, and salt in a bowl. Add flour mixture in 2 batches to sugar-butter mixture, alternating with sour cream, beating batter briefly after each addition. Mix in 1 teaspoon almond extract and remaining 1/2 cup chopped walnuts.
  • Spread 1/2 of the cake batter into the prepared pan. Layer with reserved cranberry sauce and top with remaining cake batter. Pour cranberry-walnut mixture over top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool on a wire rack for 5 minutes. Invert carefully onto a serving plate or cooling rack.
  • Mix together powdered sugar, warm water, and almond extract for the glaze. Drizzle over cake.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 55.1 g, Cholesterol 59.8 mg, Fat 19.1 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 8.3 g, Sodium 328.9 mg, Sugar 36.8 g

CRANBERRY SWIRL COFFEE CAKE



Cranberry Swirl Coffee Cake image

Cranberries are an important crop in New England. This recipe produces a beautiful and delicious cake. From The Best Of Country Cooking 2003

Provided by The Daycare Lady

Categories     Breads

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/3 cup walnuts, chopped
1 (14 ounce) can whole berry cranberry sauce
3/4 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Steps:

  • 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.

COFFEE CAKE WITH CRANBERRY SWIRL



Coffee Cake With Cranberry Swirl image

What a great cake! Moist and delicious with just the right balance of tartness and sweetness. I used nonfat plain yogurt instead of sour cream and used freshly made cranberry sauce instead of canned. Perfect for the holidays and all year round.

Provided by Meryl

Categories     Breads

Time 1h40m

Yield 1 tube cake, 12 serving(s)

Number Of Ingredients 10

1/2 cup butter, room temperature
1 cup white sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (I used nonfat plain yogurt)
1 teaspoon almond extract
1 (8 ounce) can whole berry cranberry sauce (I used 1 cup of fresh cranberry sauce)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • (Decrease the temperature by 25 degrees if using dark pan).
  • Grease and flour a 9 or 10 inch tube pan. Tap out the excess flour.
  • Cream together the butter and sugar until light and fluffy.
  • Beat in the eggs just until well blended.
  • Mix together the flour, baking powder, baking soda and salt.
  • Lower the mixer speed, and add the flour mixture alternately with the sour cream or yogurt until just blended. DO NOT OVERMIX!
  • Stir in the almond extract and mix only until just combined.
  • Pour 1/3 of the batter into the pan.
  • Swirl 1/2 of the cranberry sauce into the batter.
  • Add another 1/3 of the batter, then swirl in the remaining cranberry sauce. Top with remaining batter.
  • Bake about 55 minutes or until toothpick inserted in the center comes out clean.
  • Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.

Nutrition Facts : Calories 287, Fat 12.5, SaturatedFat 7.4, Cholesterol 61.3, Sodium 332.9, Carbohydrate 40.7, Fiber 0.8, Sugar 24.7, Protein 3.7

SWEET ORANGE AND CRANBERRY BAKED BRIE



Sweet Orange and Cranberry Baked Brie image

Serve this sweet orange and cranberry baked Brie appetizer with pears, apples, and/or crackers.

Provided by EatAndRun

Categories     Baked Brie

Time 35m

Yield 6

Number Of Ingredients 5

3 tablespoons dried cranberries
1 (8 ounce) round Brie cheese
¼ cup orange marmalade
2 tablespoons chopped toasted walnuts
chopped fresh mint

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Meanwhile, put cranberries in a small bowl and pour boiling water over them to cover. Let stand 15 minutes until plump; drain.
  • At the same time, slice off top rind of wheel of Brie. Put Brie in a pie plate.
  • Bake in the preheated oven until Brie is warmed through, about 15 minutes. Top with orange marmalade, cranberries, walnuts, and mint (if using).

Nutrition Facts : Calories 186.4 calories, Carbohydrate 12.4 g, Cholesterol 37.8 mg, Fat 12.1 g, Fiber 0.5 g, Protein 8.3 g, SaturatedFat 6.7 g, Sodium 245.3 mg

PRETTY CRANBERRY COFFEE CAKE



Pretty Cranberry Coffee Cake image

Cranberries make this coffee cake a beautiful quick bread that's perfect for the holidays. For extra shimmer, we add a drizzle of almond-flavored glaze. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Time 1h20m

Yield 16 servings.

Number Of Ingredients 15

1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup chopped walnuts
OPTIONAL GLAZE:
1/3 cup confectioners' sugar
1/2 teaspoon almond extract
2 to 4 teaspoons warm water

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Spoon a third of the batter into a greased 9-in. square baking pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with walnuts. , Bake 60-65 minutes or until a toothpick inserted in cake portion comes out clean. Cool on a wire rack., For glaze, in a small bowl, mix confectioners' sugar, extract and enough water to reach a drizzling consistency. Spoon over cooled coffee cake.

Nutrition Facts : Calories 305 calories, Fat 17g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 295mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

  • For a sweeter coffee cake, add an extra 1/2 cup of sugar to the batter.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
  • To make the cranberry walnut filling, be sure to use fresh cranberries. Frozen cranberries will not work as well.
  • If you don't have a bundt pan, you can bake the coffee cake in a 9x13 inch baking pan.
  • Be sure to let the coffee cake cool completely before glazing it. This will help the glaze to set properly.

Conclusion:

This cranberry walnut swirl coffee cake is a delicious and easy-to-make breakfast or brunch treat. With its moist crumb, sweet and tangy filling, and creamy glaze, it's sure to be a hit with everyone who tries it. So next time you're looking for a special breakfast or brunch recipe, give this cranberry walnut swirl coffee cake a try. You won't be disappointed!

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