Best 3 Walnut Cranberry Coffee Cake Recipes
Indulge in the delightful aroma of freshly baked Walnut Cranberry Coffee Cake, a delectable treat that promises a symphony of flavors in every bite. This classic coffee cake recipe is elevated with the addition of crunchy walnuts and tangy cranberries, offering a delightful textural contrast and a burst of sweetness in each slice. Whether you're hosting a brunch or simply craving a cozy afternoon snack, this Walnut Cranberry Coffee Cake is sure to satisfy your cravings. With its moist and tender crumb, it pairs perfectly with a warm cup of coffee or tea. But that's not all! This article also features a collection of equally enticing coffee cake recipes that will tantalize your taste buds. From the indulgent flavors of Chocolate Chip Coffee Cake and Apple Crumb Coffee Cake to the unique twist of Zucchini Coffee Cake and the gluten-free goodness of Almond Flour Coffee Cake, there's something for everyone in this comprehensive guide to coffee cake perfection.
Here are our top 3 tried and tested recipes!
CRANBERRY-WALNUT COFFEE CAKE
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
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
WALNUT CRANBERRY COFFEE CAKE
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.
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- 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 :
CRANBERRY & WALNUT SWIRL COFFEE CAKE
-Lydia Mathias, Kingston, Massachusetts
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- 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 extract. Combine the flour, baking powder, baking soda and salt. Gradually add to creamed mixture., Spread half of the batter into a greased and floured 10-in. fluted tube pan. Spoon half of the cranberry sauce over batter; cut through batter with a knife to swirl the cranberry sauce. Layer with remaining batter and cranberry sauce; sprinkle with walnuts., Bake at 350° for 45-55 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. Combine glaze ingredients until smooth; drizzle over warm cake.
Nutrition Facts : Calories 386 calories, Fat 15g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 265mg sodium, Carbohydrate 58g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your coffee cake.
- Be sure to measure your ingredients accurately. This is important for ensuring that your cake turns out properly.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Be careful not to overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
Walnut Cranberry Coffee Cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist, tender crumb and sweet, nutty flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special breakfast or dessert, give this recipe a try.
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