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Cranberry Coffee Cake with Walnut Crunch

Enjoy a slice of this moist coffee cake without a trace of guilt.

Ingredients

Serves: Prep:  20min |Cook: 40min |Total: 1hr 0min
              

Directions

1.
To make the topping: In a small bowl, combine the brown sugar, flour, walnuts, cinnamon, and butter or margarine. Mix until crumbly.
2.
To make the coffee cake: Preheat the oven to 350°F. Coat a 13" x 9" baking dish with no-stick spray.
3.
In a large bowl, combine the oil, sugar, egg, and egg white. Using an electric mixer, beat on medium speed for 3 minutes, or until light in color. Beat in the orange rind and vanilla.
4.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Mix well.
5.
On low speed, beat one-third of the flour mixture into the sugar mixture. Beat in 1/2 cup of the sour cream. Repeat, beginning and ending with the flour. Beat for about 2 minutes, or until smooth and thick; do not overmix.
6.
Spoon the batter into the prepared baking dish. Scatter the cranberries on top. Sprinkle with the topping. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Recipe Tips
This coffee cake is also perfect for a summer morning. Replace the cranberries with fresh blueberries. This cake can be covered and stored in the refrigerator for up to 4 days or double- wrapped in plastic and stored in the freezer for up to 2 months.

Nutritional Facts per serving

CALORIES 316.5 CAL

FAT 8.9 G

SATURATED FAT 1.9 G

CHOLESTEROL 24.3 MG

SODIUM 286.7 MG

CARBOHYDRATES 55.8 G

TOTAL SUGARS 30.8 G

DIETARY FIBER 1.7 G

PROTEIN 4.6 G
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