Cranberry-Nut Coffee Cake

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 400ºF. 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.

Storage tip Store any remaining walnuts in the freezer to keep them fresher longer. Seal the nuts in plastic freezer bags.
How-To 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.