COAST TO COAST HOLIDAY CAKE

By dinachapman

Ingredients

• Filling:
• • No-stick cooking spray
• • 1 1/2 cups (about 9 ounces) pitted dried plums
• • 1/2 cup water
• • 1 teaspoon ground cinnamon
• • 2/3 cup chopped walnuts
• Batter:
• • 3/4 cup butter, softened
• • 1 1/4 cups sugar
• • 3 large eggs
• • 1 cup sour cream
• • 1 teaspoon vanilla extract
• • 3 cups all-purpose flour
• • 2 teaspoons baking powder
• • 1 1/2 cups fresh cranberries or frozen cranberries, thawed
• • 1/2 cup (3 ounces) chopped pitted dried plums
• Topping:
• • 1/3 cup chopped walnuts
• • 1/4 cup sugar
• • 1/2 teaspoon ground cinnamon

Preparation

Step 1

Heat oven to 325ºF.

Lightly coat 9 x 3-inch springform pan with cooking spray; set aside.

For Filling: In food processor or blender, process dried plums, water and cinnamon until almost smooth, pulsing on and off and scraping sides of container as needed.
Stir in walnuts; set aside.

For Batter: In mixer bowl, beat together butter and sugar until creamy.
Beat in eggs, sour cream and vanilla until well mixed.
In separate bowl, combine flour and baking powder; stir in cranberries and dried plums, tossing to coat.
Add to butter mixture, mixing just until dry ingredients are incorporated.

Spread half of Batter in pan.
Cover evenly with Filling.
Spread remaining Batter over Filling; set aside.

For Topping: In small bowl, combine walnuts, sugar and cinnamon.
Sprinkle evenly over top of cake.

Bake in center of oven 1 hour, 40 minutes to 1 hour, 50 minutes or until wooden pick inserted in center comes out clean.

Cool on wire rack 30 minutes.
Remove side of pan.
Cut into wedges and serve warm or at room temperature.

Nutritional Information (per serving)
Calories 446
Cholesterol 79mg
% of Calories from Fat 40%
Fat 20g
Sodium 198mg
Carbohydrates 62g
Protein 6g
Fiber 3g