Apple-Walnut Mosaic Coffee Cake

• 1 1/4 cups (5 ounces) walnuts or pecans, coarsely chopped
• 1 cup whole wheat flour
• 1 cup unbleached all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 2 large eggs
• 1 1/2 cups firmly packed light brown sugar
• 2/3 cup canola oil, or 1/3 cup walnut oil and 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 5 large Gala, Granny Smith, Winesap, or other tart apples, peeled, cored, and diced (about 6 cups)
• 1 1/4 cups dried cranberries
• Confectioners sugar for dusting (optional)

1. Preheat the oven to 350F.
2. Butter and flour a 10-inch tube pan.
3. Place the nuts on a rimmed baking sheet and bake for 8 to 10 minutes, or until lightly toasted; let cool.
4. In a small bowl, combine the whole-wheat and all-purpose flours, baking powder, baking soda, salt, cinnamon, and allspice.
5. Stir well to blend.
6. In a large bowl, combine the eggs, brown sugar, oil, and vanilla and beat with a whisk or an electric mixer until smooth.
7. Stir in the flour mixture just until blended.
8. Stir in the apples, cranberries, and toasted nuts.
9. The batter will be stiff.
10. Spread the batter evenly in the prepared pan.
11. Bake for 1 hour to 1 hour and 5 to 10 minutes, or until the cake is richly browned and a cake tester inserted in the center of the cake comes out clean.
12. Let cool in the pan for 10 minutes, then unmold right side up on a wire rack.
13. If desired, dust the cake with confectioners sugar shaken through a sieve.
14. Serve slightly warm or at room temperature, cut into slices.

walnuts, whole wheat flour, flour, baking powder, baking soda, salt, ground cinnamon, ground allspice, eggs, brown sugar, canola oil, vanilla, gala, cranberries, confectioners sugar

Taken from www.cookstr.com/recipes/apple-walnut-mosaic-coffee-cake (may not work)