Valentine's Day and Arizona's 100th birthday couldn't be any sweeter with this delicious Cranberry Coffee Cake. Historical League member, Kay Holcombe, is creative in the kitchen with the heart-shaped pan for the coffee cake. The Holcombes, married for 35 years, often give each other innovative and unique gifts for special occasions. This is a great way to celebrate Valentine's Day or any event.
Cranberry Coffee Cake pg. 199 in Tastes & Treasures cookbook
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup sugar
1 cup sour cream
Juice of 1/2 lemon
1/2 cup walnuts or pecans, chopped
1 (16 ounce) can whole cranberry sauce
Confectioners' Sugar Glaze
3/4 cup confectioners' sugar
2 tablespoons (about) warm water
2 teaspoons lemon juice
For the Coffee Cake: preheat the oven to 350 degrees. Mix the flour, baking soda, baking powder and salt together. Beat the butter in a bowl of a stand mixer until creamy. Add the sugar gradually, beating constantly until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the flour mixture alternately with the sour cream, mixing well after each addition. Stir in the lemon juice and 1/4 cup of the walnuts.
Spoon half the batter into a greased and floured tube pan, 9 X 13 inch baking pan or bundt pan. Spread with 1/2 of the cranberry sauce. Top with the remaining batter and remaining cranberry sauce. Sprinkle with the remaining 1/4 cup walnuts. Bake for 50 to 55 minutes for the tube pan or bundt pan. Bake 35 to 40 minutes for the 9 X 13 pan or until the coffee cake tests done. Cool in the pan for 5 minutes and invert onto a serving platter.
For the Glaze: mix the confectioners' sugar, warm water and lemon juice in a bowl until of a glaze consistency. Drizzle over the warm coffee cake. Let stand until set.