Cranberry Walnut Coffee Cake Recipes

Steps:

• Heat oven to 400°F. Grease square pan, 9x9x2 inches.
• Stir Bisquick, granulated sugar, 2/3 cup water and egg in medium bowl until blended; beat vigorously 30 seconds. Spread in pan. Mix brown sugar, walnuts and cinnamon; sprinkle over batter. Spoon cranberry sauce over top.
• Bake 20 to 25 minutes or until toothpick inserted in cake area comes out clean.
• Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake; serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Combine flour, sugar, and salt in a bowl. Stir in cranberries and walnuts; toss to coat. Stir in butter, eggs, and almond extract. Spread batter into the prepared pan.
• Combine walnuts, brown sugar, butter, and flour for streusel in a small bowl. Crumble streusel on top of cranberry mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve warm or cold.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda and salt; add the creamed mixture alternately with sour cream, beating well after each addition., Sprinkle the walnuts into a greased 9-in. fluted tube pan. Spread one third of the batter over nuts; top with half the cranberry sauce. Repeat layers, ending with the final third of batter., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.

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.

Steps:

• Make the Cake. Preheat the oven to 350 degrees F.
• Line the muffin tins with paper liners.
• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next, and mix until light and fluffy.
• Sift together the flour, baking soda, baking powder, and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the cranberries. Pour or spoon the batter into the prepared tins, filling them no more than 3/4 full.
• Make the Topping: Combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the walnuts and mix. Sprinkle the mixture over the cakes.
• Bake until risen and browned, about 20 to 25 minutes. Let cool 10 minutes in the pan.

Steps:

• In a small bowl, mix walnuts, brown sugar, butter and cinnamon., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter and sugar until light and fluffy. Gradually add egg yolks. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter., Pour half of the batter into prepared pan; sprinkle with walnut mixture. Pour in remaining batter. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.