Cranberry-Nut Coffee Cake – Bisquick Recipes

Cinnamon-walnut streusel and whole berry cranberry sauce are the quick and easy way to scrumptious cranberry-walnut coffee cake.

Ingredients

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.

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.

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

1 Starch; 2 Fruit; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.