Cranberry-Pecan Coffee Cake Recipe

With its nutty, tart topping, this cake will bring smiles as soon as you turn it out of the pan. —Anne Thompson, Grand Rapids, Michigan


Cranberry-Pecan Coffee Cake Recipe
[post_ads_2]
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling

MAKES: 8 servings


Ingredients

    2/3 cup packed brown sugar
    1/3 cup butter, cubed
    1 cup chopped fresh or frozen cranberries, thawed
    1/2 cup chopped pecans
    CAKE:
    1/2 cup butter, softened
    3/4 cup sugar
    2 eggs
    2 tablespoons orange juice
    1 teaspoon vanilla extract
    1-1/2 cups all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon ground cinnamon
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1 cup (8 ounces) sour cream


Directions
[post_ads_2]

• In a small saucepan, combine brown sugar and butter. Cook and stir over medium heat until butter is melted. Transfer to a greased 9-in. round baking pan. Sprinkle with cranberries and pecans.

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and vanilla. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Pour over cranberries.

• Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 8 servings.

Nutritional Facts

1 slice: 530 calories, 30g fat (16g saturated fat), 122mg cholesterol, 332mg sodium, 59g carbohydrate (39g sugars, 2g fiber), 6g protein.


Courtesy: Taste of Home