Cranberry-Walnut Coffee Cake recipe
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Ingredients
- 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
Nutrition Info
- 405.1 caloriescarbohydrate: 55.1 gcholesterol: 59.8 mgfat: 19.1 gfiber: 1.5 gprotein: 5.4 gsaturatedFat: 8.3 gservingSize: -sodium: 328.9 mgsugar: 36.8 gtransFat: : -unsaturatedFat: : -
Directions Cranberry-Walnut Coffee Cake
Directions
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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.