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Coffeecake: Walnut Cranberry Coffeecake

Source of Recipe

TOH -


Recipe Introduction

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.

List of Ingredients


1 cup butter, softened
1 cup sugar
2 eggs
1 cup (8 ounces) 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 peel
1 teaspoon ground cinnamon
1 tablespoon confectioners' sugar



Recipe


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 peel and cinnamon; spoon over batter. Top with remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Cool for 15 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.

Yield: 12 servings.

Nutritional Facts 1 slice equals 408 calories, 25 g fat (12 g saturated fat), 88 mg cholesterol, 329 mg sodium, 40 g carbohydrate, 1 g fiber, 7 g protein.