Walnut Cranberry Coffee Cake Recipe

• Prep: 30 min. Bake: 40 min. + cooling
• Yield: 12 Servings

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Ingredients

• 1 cup butter, softened
• 1 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
• 2 eggs
• 1 cup (8 ounces) 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 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.

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.