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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.
  • Total Time
    Prep: 30 min. Bake: 40 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 cup 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 zest
  • 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 zest and cinnamon; spoon over batter. Top with remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 15 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.

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