Cranberry Black Walnut Coffee Cake

Because black walnuts have such a strong flavor, there are not a lot of recipes that use this ingredient. Using this type of nut in a recipe does require the proper balance of flavor, which involves a lot of trial and error. The other consideration is the development of flavor over time. Cookies, for instance, are usually in the cookie jar for a few days before they all disappear.

When I saw this recipe, I was deliberating about using English walnuts instead of the black, but I am glad I chose the black. The black walnuts provided a perfect amount of subtle flavor that was well matched with the cranberry and cinnamon. The moist cake, warm cranberries and crunchy streusel really hit the spot.

I would say that eating things that remind us of the fall makes us happy. The flavors conjure up thoughts of the holiday seasons with family get togethers, sitting in front of the fire and cool crisp days outside. Sometimes we all need an attitude adjustment and a slice of this coffee cake may just be the key-especially on a Monday morning.

Cranberry Black Walnut Coffee Cake
adapted from Better Homes and Gardens Fall Baking

Ingredients/Cake
3 cups flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 cup packed brown sugar
1/2 cup granulated sugar
4 eggs
1 tsp vanilla
1 cup butter, melted
1 cup milk
2 inches stick cinnamon
1 cup apple juice or apple cider
2 cups dried cranberries
1 cup walnuts (black or English), toasted and ground

Ingredients/Streusel
1/2 cup packed brown sugar
2/3 cup flour
3/4 tsp ground cinnamon
1/2 cup chopped walnuts (black or English)
1/3 cup of cold butter, cut into small cubes

Start by making the cranberry topping.  Fill a saucepan with 1/2 cup of the brown sugar, cranberries, stick cinnamon and apple juice (or cider).  Place over medium high heat and stir constantly, letting the mixture come to a boil.  When the sugar has dissolved, lower the heat and let simmer.  As it simmers, the liquid will reduce. It will take about 15 minutes of cooking for the cranberry topping to reach the correct consistency. Remove from heat and discard cinnamon stick. Set the mixture aside and let cool completely before using, this is your first bowl.

Grease the interior of a 10 inch springform pan and preheat the oven to 325 degrees. For the second bowl, sift the cinnamon, flour, salt and baking powder in to this bowl. Add the ground nuts,granulated sugar and remaining 1/2 cup of brown sugar. Stir so all is evenly distributed. Also, set this bowl aside.

Proceed to making the streusel topping by combining the cinnamon, flour and brown sugar together in a small bowl, the third bowl. Add the cubes of butter and use a pastry blender to cut the butter into the sugar mixture. Once no dry streaks remain and mixture can easily clump together, stir in the walnuts.

Get your second bowl and make a well in the center of the dry mixture. Take out a 4th bowl. Crack eggs into this bowl and beat with a fork for about 1 minute. Mix in the melted butter, milk and vanilla. Pour this egg mixture into the well of dry ingredients in the second bowl. Stir until blended and mixture becomes a batter.

For assembly, pour the egg batter into the prepared pan and smooth the top so it is even. Spoon the cranberry mixture (from the first bowl) over the top of the batter, leaving a 1 inch border. Lastly, sprinkle with the walnut streusel topping.

Place pan in oven and let bake until edges are golden brown. Cake will start to pull away from edge of pan when done. Bake time is approximately 1 hour and 15 minutes. Let cool in pan for about 15 minutes before removing the outside ring of pan. Slice and serve warm.
                                    **LAST YEAR:Chocolate Liqueur Suicide Cheesecake**

Black Walnut Madeira Cake

As most of us know, when dealing with a strongly flavored ingredient, there has to be another ingredient which mellows that flavor.  We all have choked at one time or another, when someone prepares something in which the flavor is overpowering.  My situation involved cilantro and I had a friend that stated hers was banana.  However, when reviewing strong flavors, black walnuts fall into that category.  The perfect offset for that slightly bitter taste of black walnuts would be something sweet.  In this particular recipe, Madeira wine is included in the batter and the cake is topped with an extra sweet icing and a sprinkling of more nuts.  They both play an important part in creating a good balance of flavors.

Black Walnut Madeira Cake
adapted from My Great Recipes

Ingredients/ Loaf Cake
1/2 cup chopped black walnuts
1/2 cup light brown sugar
1/4 cup granulated sugar
1/4 cup milk
1/4 cup Madeira wine
3 egg whites
1/2 cup butter
1 1/2 tsp baking soda
1 tsp cream of tartar 
1 1/2 cups flour

Ingredients/ Frosting
2 tbs butter
1 tsp vanilla extract
1/2 cup packed brown sugar
1 1/2 cups powdered sugar
2 tbs milk
chopped walnuts for sprinkling top

Prepare the 9X5 inch loaf pan by greasing the interior.   Also, line bottom and 2 sides (with excess overhang) with parchment paper.  Grease the surface of the parchment paper touching the sides and bottom.  Preheat the oven to 350 degrees.

Fill a bowl with butter and both sugars and beat on high speed for one minute.  Set aside.  Sift together the flour, cream of tartar and baking soda.  Fold 1/3 of the sifted ingredients into the butter/sugar mixture.  Pour in the milk and stir until smooth. Stir in the next 1/3 of the sifted ingredients and then mix in the Madeira wine.  Lastly, fold in the rest of the dry ingredients and set aside.

In another bowl, beat egg whites on high speed until it reaches the stiff peak stage.  Gently fold the egg whites into the prepared batter until evenly distributed.  Then mix in the walnut pieces.   Bake cake in oven for about 45-50 minutes or until tester indicates done. Cool 10 minutes in pan then run a knife between the cake and the pan on the sides without parchment.  Lift cake out of pan with excess overhang of parchment and place on rack to completely cool.

For the frosting, beat together the butter and brown sugar on medium high speed with an electric mixer.  Then add the powdered sugar, vanilla extract and milk, stirring to combine.  Once the frosting has the desired consistency, spread on the top surface of the cake.  Then sprinkle with walnut pieces, if desired.

Tips and Notes:
1.  Both the wine and the nuts are the stand out flavors in this recipe.  You can use Marsala and regular walnuts, but the flavor will not be the same.
2. Since the frosting is made with brown sugar, it does need some time to set.  As it sets, the texture will not be as gritty like the newly made frosting.  Be aware that it is very sweet, but the sprinkling of the nuts tones that down.
                                       **LAST YEAR: Chocolate Chunk Cream Cake**