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Walnut Cranberry Coffee Cake

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.

12 ServingsPrep: 30 min. Bake: 40 min. + cooling

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

Directions

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.

2 of 2

Walnut Cranberry Coffee Cake (continued)

Directions (continued)

Cool for 15 minutes before removing from pan to a wire rack to cool
completely. Sprinkle with confectioners' sugar.
Yield: 12 servings.

Nutrition 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.