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Cranberry-Nut Coffee Cake

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Cranberry-Nut Coffee Cake
  • Prep 12 min
  • Total 37 min
  • Servings 9
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Cinnamon-walnut streusel and whole berry cranberry sauce are the quick and easy way to scrumptious cranberry-walnut coffee cake.
Updated Aug 6, 2008

Ingredients

  • 2 cups Original Bisquick™ mix
  • 2 tablespoons granulated sugar
  • 2/3 cup water or milk
  • 1 egg
  • 1/4 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1/4 teaspoon ground cinnamon
  • 2/3 cup whole berry cranberry sauce
  • 1 cup powdered sugar
  • 1 tablespoon water
  • 1/2 teaspoon vanilla

Steps

  • 1
    Heat oven to 400°F. Grease square pan, 9x9x2 inches.
  • 2
    Stir Bisquick, granulated sugar, 2/3 cup water and egg in medium bowl until blended; beat vigorously 30 seconds. Spread in pan. Mix brown sugar, walnuts and cinnamon; sprinkle over batter. Spoon cranberry sauce over top.
  • 3
    Bake 20 to 25 minutes or until toothpick inserted in cake area comes out clean.
  • 4
    Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake; serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Store any remaining walnuts in the freezer to keep them fresher longer. Seal the nuts in plastic freezer bags.
  • tip 2
    To accurately measure dry ingredients such as Bisquick, spoon into a standard dry-ingredient measuring cup, then level the top with a straight-edge utensil. Do not scoop it or pack it down.

Nutrition

270 Calories, 8 g Total Fat, 3 g Protein, 47 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
70
Total Fat
8 g
Saturated Fat
1 g
Cholesterol
25 mg
Sodium
390 mg
Potassium
100 mg
Total Carbohydrate
47 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 2 Fruit; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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