Cranberry Walnut Coffeecake or Muffins

By á-48

Found in local paper and tried this recipe. It's easy, and reminds me of sour cream cake but with cranberries. I made them in my 12 mini muffin bundt pan, but they really rose and so I think you would need to yield more than 12 muffins or just 1 cake. Enjoy!

Ingredients

• GLAZE:
• 1/2 cup softened butter
• 1 cup sugar
• 2 large eggs
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups all purpose flour
• 1 cup sour cream
• 1 tsp almond extract
• 1 cup chopped walnuts divided
• 1 can (14.5 oz) whole berry cranberry sauce
• 3/4 cup sifted powdered sugar
• 1-3 tbsp warm water
• 1/2 tsp almond extract

Details

Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

1. In samll bowl, thorough mix powdered sugar, water & almond extract till it's a glaze consistency. Set aside
2. Preheat oven to 350 and spray a 10" tube or bundt pan or a 12 mini bundt or tube pans. Set aside
3. In large bowl beat with electric mixer, butter and sugar till light and fluffy.
4. Add eggs one at a time, beating thoroughly after each addition.
5. Sift baking powder, baking soda, salt and flour together.
6. Add dry ingredients to creamed mixture alternating with sour cream.
7. Beat till smooth.
8. Add almond extract and 1/2 cup chopped walnuts.
9. Spread 1/2 of mixture into pan or mini pans( fill only about 1/4 full so not to overflow as it bakes)
10. Place cranberry sauce in bowl and break up evenly.
11. Spread half of sauce over mixture in pan (or spoonful in mini pan)
12. Top off with remaining creamed batter.
13. Evenly layer remaining cranberry sauce over batter and top with remaining walnuts.
14. Bake at 350 for 50-55 for pan or about 20-30 minutes for mini pan.
15. Cool cake in pan before inverting, nut side up.
16. When completely cooled drizzle glaze over top, letting it drip along sides.

Note: baked and glazed cake if wrapped well will keep in freezer up to 2 months. Thaw in original wrapping before serving.