Cranberry- Nut Coffee Cake

CRANBERRY- NUT COFFEE CAKE
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CAKE:
2 cups dried cranberries (8 ounces)
1 cup apple juice or apple cider
½ cup packed brown sugar
½ cup water
One 2-inch piece stick of cinnamon
3 cups all-purpose flour
1 cup granulated sugar
1 cup black or English walnuts, toasted and ground
2 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
4 large eggs
1 cup milk
1 cup butter, melted
1 tsp vanilla extract

STREUSEL TOPPING:
2/3 cup all-purpose flour
1/3 cup packed brown sugar
¼ cup granulated sugar
¾ tsp ground cinnamon
¼ tsp salt
¼ tsp vanilla extract
1/3 cup butter
¼ cup chopped black or English walnuts

1. Grease a 10-inch springform pan; set aside. In a medium saucepan, combine cranberries, apple juice, brown sugar, water and cinnamon. Bring to boiling, stirring to dissolve sugar. Remove from heat. Cover; let stand for 10 minutes. Drain cranberries, discarding liquid and cinnamon. Coarsely chop cranberries; set aside.

2. Preheat oven to 325°F. In a large bowl, stir together flour, granulated sugar, ground nuts, baking powder, ground cinnamon, and salt. In a medium bowl, beat eggs with fork. Stir in milk, melted butter, and vanilla. Add egg mixture to flour mixture, stirring just until moistened. Spoon batter into prepared pan. Sprinkle center with cranberries to within 1-inch of the outside edge.

3. Prepare Streusel Topping: In a food processor, combine flour, sugars, cinnamon, salt and vanilla. Cover and process until combined. Cut up butter; add to flour mixture. Cover and process with several on-off turns until crumbly. (or use pastry cutter in a bowl). Stir in walnuts.

4. Sprinkle batter with streusel topping. Bake about 1¼ hours or until toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove side of springform pan. Serve cake warm.

Servings: 12
Recipe Source: Better Homes and Gardens

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