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 calories
carbohydrate: 55.1 g
cholesterol: 59.8 mg
fat: 19.1 g
fiber: 1.5 g
protein: 5.4 g
saturatedFat: 8.3 g
servingSize: -
sodium: 328.9 mg
sugar: 36.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Mix together powdered sugar, warm water, and almond extract for the glaze. Drizzle over cake.

Recipe Yield

1 Bundt(R) pan

Recipe Note

A moist coffee cake filled with cranberries and nuts and covered with glaze.

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