Cranberry Swirl Cake
- SERVES
- 12
- COOK TIME
- 55 Min
This cake is a simple, yet stunning, way to make your holiday menu sparkle. Our Cranberry Swirl Cake features ruby red cranberries swirled into sweet, moist cake; the confectioners' sugar sprinkling on top is all that's needed to usher in a white and wonderful Christmas season. So, when the carolers come calling, bring out you Bundt pan and make this elegant holiday dessert.
What You'll Need
- 1 stick (1/2-cup) butter, softened
- 1 1/4 cup granulated sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (1/2 pint) sour cream
- 1 1/2 teaspoon almond extract
- 1/2 cup chopped walnuts
- 1 (14-ounce) can whole berry cranberry sauce
- Confectioners' sugar for sprinkling
What to Do
- Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
- In a large bowl with an electric mixer, beat butter and granulated sugar until creamy. Add eggs and beat until smooth.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Gradually add to egg mixture and mix well. Add the sour cream, almond extract, and walnuts.
- Pour half the batter into Bundt pan. Spoon half the can of cranberry sauce on top of batter and swirl with knife. Cover with remaining batter. Spoon remaining cranberry sauce on top and swirl.
- Bake 55 to 60 minutes. Let cool 15 minutes, then turn out onto a wire rack to cool completely. Sprinkle with confectioners’ sugar and serve.
Check This Out!
- Be sure to check out some of our Fresh Cranberry Recipes!
- For our Best Bundt Cake Recipes, try our Pumpkin Cream Cheese Bundt Cake, or our Zucchini Spice Bundt Cake.
- Holiday desserts just keep getting better! Try our Christmas Crack and our Naked Eggnog Cake!
Read NextWhite Chocolate Mousse Cake
Nutritional InformationShow More
Servings Per Recipe: 12
- Amount Per Serving % Daily Value *
- Calories 376
- Calories from Fat 212
- Total Fat 24g 36 %
- Saturated Fat 13g 63 %
- Trans Fat 0.6g 0 %
- Protein 4.8g 10 %
- Amount Per Serving % Daily Value *
- Cholesterol 85mg 28 %
- Sodium 397mg 17 %
- Total Carbohydrates 38g 13 %
- Dietary Fiber 0.9g 4 %
- Sugars 22g 0 %
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katlvr99
Apr 12, 2014
WOW, this cake was amazing. I used a Lemon Zest Glaze, which is 2 cups powdered sugar, 2 Tbs Lemon Juice/water (warm) and 1 to 2 tsp lemon zest (adjust to your liking). It was FABULOUS. Add the Lemon Juice/water to your liking a little bit at a time until you get a drizzle like consistency. Then just drizzle away.
kathistack12349
Mar 29, 2014
It was a rainy day here in San Francisco. I decided to bake this cake. However, I didn't have the sour cream. However, I did have low-fat ricotta cheese; very similar in texture to sour cream or yogurt it worked perfectly & the taste is superb. My hubby already has had 3 slices.
brdbkrpj 0850464
Nov 17, 2013
This would be yummy with warm caramel sauce poured over each piece!!
merry 8339092
Nov 16, 2013
THIS SOUNDS fab. and I shall try it this week for a women's meeting...yea cranberries.
nanaerm
Nov 16, 2013
I would like to try this cake for Thanksgiving, but I am confused as to the amount of cranberry sauce. It is only my area stores as a 15 oz . can and I do not ever recall seeing it in an 8 oz, size. Is it an 8 oz . can or I cup which would be 8oz. Could you please clarify?
PCaproni
Nov 16, 2013
the 15oz can is the one to use. I don't think it comes in a smaller can You could always buy the larger can and use half!!
kathistack12349
Mar 29, 2014
I used half of a 14 oz can today & used the rest as a condiment for a turkey sandwich. I've never seen an 8 ounce can of whole cranberry sauce either out here in San Francisco.
ezlidblue 5518683
Nov 11, 2012
Anyone actually make this cake? There is an awful lot of moistening ingredients for just 2 cups of flour!!!!
joybug1936 0422175
Nov 17, 2011
Hello there, I was intrested in your cranberry swirl cake and I noticed under #3 it called for LEMON ZEST. It is not called out above. Do you mean to add a 1/2 can of cranberries at that time. I love most of your recipes. Thank You Phyllis
jmkar2001 5496289
May 08, 2012
Hello Phyllis, I see the zest between the almond extract and the walnuts. Maybe since you've posted the correction has bee nmade Jean
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