Walnut Cranberry Coffee Cake

 

From Taste of Home

 

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.

Nutrition Facts 

1 slice: 408 calories, 25g fat (12g saturated fat), 88mg cholesterol, 329mg sodium, 40g carbohydrate (21g sugars, 1g fiber), 7g protein.