If you want to make a beautiful presentation at a breakfast or brunch - this is definitely the coffee cake to do it!
And it tastes wonderful too!
I enjoy cranberries. I know they can be quite tart, but I think if prepared properly they are wonderful.
This presentation really enhanced the flavor of the berries. Combining them with the orange peel really brings out their flavor. And the walnuts are a great accompaniment too. The brown sugar gives them just enough sweetness to not be overly tart.
The cake itself seemed a bit thick to me while I was preparing it. I was afraid that the cake would be very dense. Thankfully, it was not.
Layering the batter and the cranberry mixture adds a lot of flavor and color throughout the cake.
The best part of the presentation was the crisscross design on the top. It looked beautiful. And you get a little extra of the cranberry goodness when you cut the cake.
The was a beautiful cake and it tasted amazing.
CRANBERRY CRISSCROSS COFFEE CAKE
2 Cups Fresh Cranberries, Ground
1/3 Cup Ground Orange Peel
1/3 Cup Walnuts, Ground
3/4 Cup Packed Brown Sugar
1 Tablespoon Flour
1 1/2 Cups Sifted Enriched Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Cup Shortening
1/2 Cup Sugar
1 Egg
1 Teaspoon Vanilla
1/2 Cup Milk
Combine cranberries, orange peel, walnuts, brown sugar and 1 tablespoon flour. Set aside. Sift together flour, baking powder and salt. Cream shortening and sugar. Add egg and vanilla, beat well. Alternately add milk and flour to creamed mixture, beginning and ending with dry ingredients. Spread half the dough in a well greased and lightly floured 8x8 baking dish. Spread half the cranberries mixture over the dough. Top with remaining dough and decorate the top with the remaining cranberry mixture - crisscrossing it to form a check pattern. Bake in a 350 degree oven for 45 to 50 minutes.
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