Tuesday, November 24, 2009

Our featured recipe on Dish and Dine.com

Cranberry Walnut Coffeecake

1 can of whole cranberry relish
1 tablespoon fresh orange zest
1 3/4 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
2 large eggs
1 teaspoon vanilla
1/2 cup half and half
1 cup chopped walnuts

Preheat oven to 350 degrees Fahrenheit. Pulse cranberries with orange zest and 1/2 cup granulated sugar in a food processor until finely chopped, but not puréed then stir in walnuts. Sift together flour, baking powder, and salt and set aside. Cream butter, sugar, eggs, vanilla, and remaining 1 1/4 cups granulated sugar in a large bowl with an electric mixer at medium speed. Reduce speed to low and add flour mixture and half and half alternately, beginning and ending with flour, stirring until just blended. Spread one third of batter evenly in well-greased loaf pan, then spoon half of cranberry-walnut mixture evenly over center of batter. Top with another layer of batter and more cranberries, then cover with remaining batter. Top with any left over cranberry mixture. Bake for 1 to 1 hours 15 minutes or until a toothpick inserted in center comes out clean. Cool cake in loaf pan on a rack for at least 30 minutes. Serve warm.

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