CRANBERRY-WALNUT COFFEE CAKE

Cranberry-Walnut Coffee Cake image

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

Provided by JANET33

Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 14

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

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).
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.
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.
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.
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.
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.
Mix together powdered sugar, warm water, and almond extract for the glaze. Drizzle over cake.

Nutrition Facts : Calories 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, Sodium 328.9 mg, Sugar 36.8 g