Cranberry Nut Coffee Cake
Cranberry Nut Coffee Cake offers a delightful blend of tart cranberry sauce, crunchy walnuts, and warm cinnamon, all layered in a tender, buttery cake. Perfect for breakfast, brunch, or teatime, it appeals to those who love fruity, nutty flavors with a hint of sweetness and spice.
Ingredients
Instructions
- Mix brown sugar, chopped walnuts, and cinnamon; set aside.
- Combine Bisquick, white sugar, egg, and water; beat for 1 minute until blended.
- Spread batter in a greased 9 x 9-inch square pan.
- Sprinkle the nut mixture over the batter.
- Spoon cranberry sauce evenly over the top.
- Bake at 400°F for 20 to 25 minutes.
- While warm, drizzle icing over the cake (note: icing ingredients not provided).
Tips & Substitutions
For extra flavor, consider adding a teaspoon of vanilla extract to the batter. If you don't have walnuts, pecans or almonds make great substitutes. For a gluten-free version, use a gluten-free baking mix instead of Bisquick. Also, be careful not to overmix the batter to maintain a light texture.
Serving Suggestions
This Cranberry Nut Coffee Cake is delightful served warm with a drizzle of icing and a cup of coffee or tea. It also pairs beautifully with a scoop of vanilla ice cream for dessert. Consider serving it alongside fresh fruit or yogurt for a balanced breakfast or brunch option.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, or in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Nut Coffee Cake contains roughly 472 calories, with 5g protein, 74g carbohydrates, and 19g fat. It is a good source of calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of canned cranberry sauce?
Yes, you can use fresh cranberries, but you'll need to sweeten them first. Cook fresh cranberries with a bit of sugar and water until they burst and become saucy. This will give you a similar texture to the canned version.
What can I do if I don't have Bisquick?
You can make your own baking mix by combining 2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, 1 teaspoon of salt, and 1 tablespoon of vegetable shortening or butter. Mix well and use it as a substitute for Bisquick.
How can I make this recipe dairy-free?
To make the Cranberry Nut Coffee Cake dairy-free, substitute the milk with almond milk or another non-dairy milk of your choice. Ensure that the butter used for greasing the pan is also dairy-free or use a non-stick spray.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).