 | Cranberry Orange Walnut Coffee CakeYield: 9 in. cake Source: Catherine O'Meara, Chef/Owner, Heller Catering, Lake Bluff, IL. |
| • | 1 tbsp. The Perfect Purée Orange Zest, thawed |
| • | 1 cup all-purpose flour (gluten-free also acceptable) |
| • | 1 cup granulated sugar |
| • | 1/4 tsp. salt |
| • | 2 cups fresh frozen whole cranberries |
| • | 3/4 cup toasted and roughly chopped walnuts |
| • | 1/2 cup very soft butter |
| • | 2 eggs, lightly beaten |
| • | 1 tsp. almond extract |
| 1. Pre-heat the oven to 325 degree then place parchment paper on the bottom of a 9-inch spring form pan and spray the sides. 2. Combine flour, sugar and salt. 3. Mix in the cranberries and walnuts; toss to coat with dry mixture. 4. Mix together the softened or melted butter; beaten eggs; almond extract and zest. 5. Mix the wet and dry ingredients together with your hands. 6. Spread the batter into the prepared pan. 7. Bake at 325 degrees for 20-30 minutes or until center does not give when touched. 8. Serve warm as a breakfast pastry with clotted cream or dust with powdered sugar. | |