Walnut Cranberry Coffee Cake Recipe

 

 

(Copied from Spoonful)

Prep Time 15 minutes Cook Time 45-50 minutes

What you'll need

• For the cake:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 stick (1/4 cup) cup melted butter
• 3 large eggs
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 cup buttermilk
• 1 1/2 teaspoon orange zest (zest from about 1/2 a regular-sized orange)
• 2 cups fresh cranberries

• For the topping:
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 stick (1/4 cup) butter - room temperature
• 1/2 teaspoon salt
• 1/2 cup walnuts

How to make it

1. Preheat the oven to 350 degrees, and get an 8" x 8" pan ready by greasing it with butter.
2. I start by making the topping, so it is ready to sprinkle on as soon as the batter is mixed.
   Mix the flour, granulated and brown sugars, and the salt together.
   Cut the butter into small chunks, and add it to the mix. You can cut it in with a knife, but I find it easier to work it in with my fingers until it is it crumbly.
   Then you can add the walnuts (I crush most of them but add a handful of halves).  Set aside and start on the batter.
3. Add the dry ingredients -- flour, baking powder, and salt -- to a mixing bowl and whisk together.
   In another bowl, add the eggs, melted butter, granulated sugar, vanilla, orange zest, and buttermilk.  Beat with an electric mixer on high for about a minute, or until thoroughly mixed.
   
   Add the dry ingredients to the wet ingredients and gently mix with a fork. Over-mixing can lead to a tougher cake, so just mix until the batter barely comes together.
4. Pour half the batter into the cake pan. Add the cranberries to the remaining batter, and pour the rest on top. This helps keep the cranberries from settling on the bottom.
5. Now sprinkle the topping to cover the batter.
6. Bake for 45-50 minutes at 350 degrees F, checking periodically with a toothpick (should come out clean).