Walnut Cranberry Coffee Cake Recipe
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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.
Yield: Yield: 12 Servings
Prep Time: 30
Cook Time: 40
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
11/2 teaspoons 1-1/2 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. Cool for 15
minutes before removing from pan to a wire rack to cool completely.
Sprinkle with confectioners' sugar. Yield: 12 servings.
Source: tasteofhome.com
<http://www.tasteofhome.com/Recipes/Walnut-Cranberry-Coffee-Cake>
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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