Fisher® Walnuts offer a moist, tender coffee cake studded with tart cranberries and crunchy walnuts, topped with a cinnamon-sugar walnut streusel.
Cranberry Walnut Coffee Cake
Walnut
Breads & Muffins
Breakfast / BrunchSweets
Vegetarian
prep
15
minscook
30
minsmake
1
loaf1 cup
Dried Cranberries, Soaked
1 box
Yellow Cake Mix, Divided
3 ea
Eggs
1 1/2 cups
Sour Cream
1 tsp
Orange Zest
1 batch
Streusel, Divided
Streusel Topping
2/3 cups
Yellow Cake Mix
1/4 cups
Unsalted Butter, Melted
1 cup
Dark Brown Sugar, Packed
1 Tbsp
Cinnamon
1 cup
Walnuts, Roughly Chopped
1/4 tsp
Kosher Salt
Food Safety Instruction
DIRECTIONS
- Preheat oven to 350°F. Grease and line a 9-inch square pan with parchment.
- Soak cranberries in hot water for 20 minutes; drain well.
- In a large bowl, set aside ⅔ cup (105 g) cake mix for the streusel.
- Add eggs, sour cream, and orange zest to the remaining cake mix (327 g). Fold in cranberries.
- For Streusel Topping: Combine all ingredients in a mixing bowl until well combined.
- Spread half the batter in the pan, sprinkle with half the streusel, then repeat with remaining batter and streusel.
- Bake 30–45 minutes, until cooked through.
- Cool at least 10 minutes before cutting into 12 portions. Serve warm.
