Recipe By Laura Owen
Published Nov 8th
Prep 20m Cook 55m Additional - Ready In 75m
Servings 1 -9 or 10 inch tube pan Calories 247.7

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.

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  2. 2 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.
  3. 3 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.
  4. 4 Bake 55 minutes in the preheated oven, until golden brown.

Nutrition Facts

  • Calories 247.7
  • Carbohydrate 34.7 g
  • Cholesterol 51.2 mg
  • Fat 10.9 g
  • Fiber 0.7 g
  • Protein 3.3 g
  • Saturated Fat 6.6 g
  • Sodium 277 mg
  • Sugar 18.3 g


  1. My batter was too thick maybe I added too much flour. I went ahead and added the orange glaze like someone suggested. I don't think I will make it again. I resisted this recipe at first using cranberry sauce but I thought "why not try it". I think I will stick to my cranberry jello - Read more ...
  2. This turns out great if you follow the recipe exactly-use a regular can of whole cranberry sauce mixed so it spreads easier- I used a lightly oiled and floured bundt pan, poured 1/2 of the batter in added all the cranberry sauce and topped it with the rest of the batter. I baked about 5 - Read more ...
  3. 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 - Read more ...
  4. 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!!!
  5. I made this for a neighbor who had surgery. I gave him his favorties coffee beans and 1/2 of this cake. I am glad that I saved some for my family. I wouldn't have known how dry it was. Watch your baking time carefully. It depends on the size of pan you choose to use. - Read more ...
  6. Okay I read I learned I baked and I am totally satisfied! I used an 8x8 square glass dish I added 2 tsp. of vanilla (suggested by someone else) I didn't have almond extract so I used amaretto liquer I used an entire 16 oz. can of whole cranberry sauce (also not my original idea) - Read more ...
  7. This cake turned out excellent! I was happy to serve it on Thanksgiving morning. I did use 16 oz of whole berry cranberry sauce rather than the 8 oz it called for. I can't imagine 8 oz. being enough.
  8. This was the BEST!! I added crumb nut topping (1/3C flour, 1/4C packed brown sugar, 3T melted butter) then drizzled a glaze (powdered sugar, vanille extract, milk). It was AWESOME!!
  9. I made this for Christmas morning and everyone loved it! Very moist and tasty.....I added a orange glaze to the top made with powdered sugar and orange was a good complement to the cranberry. Will make this one again!
  10. This really is the best coffee cake! It needs no icing...perfect just like it is. My husband, not usually big on sweets, requests this ALL the time and even asked me to make it for him to take to work. I make 1 1/4 times the amount of batter though because the recipe didn't seem - Read more ...

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