Cranberry Walnut Coffee Cake
A moist coffee cake with a tangy cranberry swirl, crunchy walnuts, and a buttery cinnamon topping. Sweet and sophisticated.
Ingredients
For the Cake Base
- All-purpose flour: 2 cups
- Baking powder: 1 teaspoon
- Salt: ½ teaspoon
- Granulated sugar: ¾ cup
- Butter: ½ cup softened
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Almond extract: ½ teaspoon
- Milk: ½ cup
- Fresh cranberries: 1½ cups
- Walnuts: 1 cup chopped
For the Topping
- Brown sugar: ½ cup
- All-purpose flour: ⅓ cup
- Butter: 4 tablespoons cold, cubed
- Ground cinnamon: ½ teaspoon
Instructions
Prepare the Cake
- Preheat the oven to 350°F (175°C) and grease the springform pan.
- Whisk flour, baking powder, and salt together.
- Cream butter and sugar until fluffy, then add eggs, vanilla, and almond extract.
- Alternate adding dry ingredients and milk, mixing until just combined. Fold in cranberries and walnuts.
Assemble and Add Topping
- Pour batter into the prepared pan and smooth it out evenly.
- Combine brown sugar, flour, cinnamon, and butter for the topping. Sprinkle evenly over the batter.
Bake
- Bake for 45 minutes or until a toothpick inserted comes out clean.
- Allow to cool for 15 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 6g
Vitamins and Minerals
- Vitamin C: 10%
- Calcium: 6%
- Iron: 5%
- Vitamin A: 8%
- Magnesium: 7%
Additional Notes and Tips
- Toast the walnuts for an extra boost of flavor.
- You can swap cranberries for raisins for a slightly sweeter option.
- Store leftovers in an airtight container at room temperature for up to three days. Warm before serving for the best texture.