Print Options

Back to Walnut Cranberry Coffee Cake >

Include these items:

Select reviews >

Taste of Home Logo

Walnut Cranberry Coffee Cake

 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 King Arthur Unbleached 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.
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.