Cranberry-walnut pumpkin coffeecake
Fresh cranberries burst with tangy flavour, but dried cranberries are also excellent in this nut-laced, quick coffee bread. If you want to freeze the cake, cut it first; the serving sized pieces will heat almost instantly in the microwave.
1 c. (250 ml) walnuts or pecans, chopped
1 1/4 c. (300 ml) all-purpose flour
1/3 c. (90 ml) white or yellow cornmeal
1 tsp. (5 ml) baking soda
½ tsp. (2.5 ml) salt
1½ tsp. (7.5 ml) ground cinnamon
1 tsp. (5 ml) ground ginger
¼ tsp. (1.25 ml) ground cloves
2 large eggs
¾ c. (180 ml) granulated sugar
½ c. (125 ml) light brown sugar, firmly packed
1/3 c. (90 ml) canola oil
1/3 c. (90 ml) sour cream
1 c. (250 ml) pumpkin or winter squash purée, canned or homemade
1 c. (250 ml) fresh or dried cranberries
3 tbsp. (45 ml) demerara or raw sugar
Preheat the oven to 350°F (180°C). Butter and flour a 9-inch (23-cm)-square baking pan.
Spread the walnuts in another small pan and bake until lightly toasted, 8 to 10 minutes.
In a medium bowl, whisk together the flour, cornmeal, baking soda, salt, cinnamon, ginger and cloves. In a large bowl, combine the eggs, granulated sugar, brown sugar, oil, sour cream, and pumpkin and beat with a large whisk or an electric beater until smooth. Add the dry ingredients to the pumpkin mixture, and mix just until incorporated. Stir in the cranberries and M of the nuts. Scrape the batter into the prepared pan and smooth the top. Scatter the remaining nuts on top and sprinkle with demerara sugar.
Bake until a toothpick inserted into the centre comes out clean, 25 to 30 minutes. Transfer to a wire rack and let cool in the pan to room temperature, then cut into 12 rectangles. Store in an airtight container at room temperature for up to 2 days, or wrap tightly and freeze for up to 1 month. Serves 12.
This article was accurate when it was published. Please confirm rates and details directly with the companies in question.
Comments
Post a comment