Spicy Cranberry Coffee Cake
Miz Helen's Kitchen
Serves 10
Ingredients
3/4 cup unsalted butter, room temperature
1 1/2 cups sugar
3 eggs
1 1/2 cups buttermilk
3 cups all purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 cups whole cranberry sauce
2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3/4 cup confectioners sugar
1 tablespoon milk
1 cup walnuts, roughly chopped
Directions
In a small bowl mix the cranberry sauce cinnamon, cloves and nutmeg, mix well and set aside
In a medium bowl mix the flour, baking powder, baking soda and salt and set aside
In a mixing bowl with an electric mixer, beat the butter and sugar until creamy, add the eggs one at a time, mixing well, add the buttermilk and mix well.
Add the flour mixture a little at a time until blended well
In a 9X13 buttered and floured baking dish add 1/2 of the batter, then drop 1/2 of the cranberry mixture on top in little droplets, then swirl the cranberry mix into the batter.
Top with the remaining batter and then dollop with the remaining cranberry mixture.
Top with the walnuts
Bake at 350 degrees for 50 minutes or until the cake is golden brown and a pick come out of the center clean.
Mix the confectioners sugar and milk, then drizzle over the top of the cake
This cake is delicious warm or at room temperature
Can freeze up to 3 months