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Cranberry Swirl Cake


Lots of people only think of cranberries at Thanksgiving time. Not me! I like to enjoy their tangy taste all year long? and here's another great way to do that!

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  • What You'll Need:
  • 1/2 cup (1 stick) butter, softened
  • 1 1/4 cups 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 teaspoons almond extract
  • 1 teaspoon lemon zest
  • 1/2 cup chopped walnuts
  • 1 can (8 ounces) whole berry cranberry sauce, divided
  • 1 tablespoon confectioners' sugar
  •


Cooking time 50mins
Adapted from


Step 1

What To Do:
1.Preheat the oven to 350 degree F.

2.In a large bowl, cream the butter and granulated sugar together with an electric mixer. Add the eggs and beat until smooth.

3.In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt. Add to the creamed mixture and mix well. Add the sour cream, almond extract, lemon zest, and walnuts.

4.Pour half of the batter into a 10-inch Bundt pan that has been coated with nonstick vegetable spray. Swirl in half of the can of cranberry sauce and cover with the remaining batter. Swirl the remaining cranberry sauce on top.

5.Bake for 50 to 55 minutes. Let cool for 15 minutes, then turn out onto a plate. When completely cool, sprinkle with confectioners' sugar.


To swirl the cranberry sauce, drop out half of the sauce by tablespoonfuls onto the batter and swirl it through the batter with a butter knife.


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