Cranberry-Walnut Coffee Cake

Sour cream makes this coffee cake nice and moist, as does the cranberry filling and cranberry-walnut glaze--serve it for brunch or contribute it to a bake sale!

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 405 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 cup sour cream
• 1 teaspoon almond extract
• ½ teaspoon almond extract
• 2 large eggs
• 1 tablespoon warm water
• ¾ cup powdered sugar
• ½ cup butter, at room temperature
• 1 (14 ounce) can whole cranberry sauce
• 1 cup chopped walnuts, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Mix together powdered sugar, warm water, and almond extract for the glaze. Drizzle over cake.