Spiced Cranberry Coffee Cake

By KimberlyB

Ingredients

• Spice Cranberries:
• 3/4 3/4 3/4 c butter, room temp, plus more for pan
• 3 3 3 c flour, more for pan
• 1 1/2 1 1/2 1/2 tsp baking powder
• 1 1/2 1 1/2 1/2 tsp baking soda
• 1 1 1 tsp kosher salt
• 1 1/2 1 1/2 1/2 c sugar
• 3 3 3 effs
• 1 1/2 1 1/2 1/2 c buttermilk
• 2 2 2 tsp grated orange zest
• 2 2 2 c spiced cranberried (recipe follows) or store-bought cranberry sauce
• 1 1 1 c walnuts, roughly chopped
• 1 1/4 1 1/4 1/4 c confectioners' sugar
• 3 3 3 TBS milk

Details

Servings 12
Preparation time 25mins
Cooking time 75mins
Adapted from casserolequeens.com

Preparation

Step 1

1 Heat oven 350'. Coat a 9 x 13 baking dish with butter and lightly dust with flour. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

2. Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, then the buttermilk and orange zest. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.

3 Spread half the batter into the prepared baking dish. Dollop 1 c cranberry sauce over the top, then gently spread, swirling it into the batter. Top with the remaining batter, then dollop with the remaining cranberry sauce.

4 Sprinkle the walnuts over the top and bake until the cake is golden brown and pick inserted into the center comes out clean, 45 to 50 minutes. Let cool for 5 minutes.

5 While the cake cools, make the icing: In a small bowl whisk together the confectioner's sugar and milk until smooth. Drizzle the icing over the warm cake, then let cool completely before serving.