Cranberry Pecan Coffee Cake Recipe
Ingredients
1/2 cup butter, softened 125 mL
3/4 cup granulated sugar 175 mL
2 eggs
1 tsp vanilla 5 mL
1-1/2 cups all purpose flour 375 mL
1-1/2 tsp baking powder 7 mL
1 tsp baking soda 5 mL
1/2 tsp cinnamon 2 mL
1/4 tsp salt 1 mL
1 cup sour cream 250 mL
Topping
2/3 cup packed brown sugar 150 mL
1/3 cup butter 75 mL
1/4 tsp cinnamon 1 mL
1-1/4 cups cranberries 300 mL
1/2 cup chopped pecans 125 mL
How to make Cranberry Pecan Coffee Cake
TOPPING: In saucepan, bring sugar, butter and cinnamon to boil over medium heat, stirring.Pour into greased 9 inch (2.5 L) springform pan.
Sprinkle with cranberries and pecans; set aside.
In large bowl, beat butter with sugar until fluffy.
Beat in eggs, one at a time, and vanilla.
Stir together flour, baking powder, baking soda, cinnamon and salt.
Using wooden spoon, stir half into creamed mixture; stir in sour cream and remaining flour mixture.
Spread batter over cranberry layer, pushing batter higher around edges.
Wrap foil around bottom of pan and set on baking sheet.
Bake in 350°F (180°C) oven for 1 hour or until cake tester inserted into center comes out clean.
Let cool in pan for 10 minutes.
Invert onto serving platter and serve warm. (Cake can be cooled completely, wrapped and frozen for up to 1 week. Thaw at room temperature; unwrap and reheat on baking sheet covered with foil in 350°F/180°C oven for 15 to 20 minutes or until heated through.)
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Cranberry Pecan Coffee Cake
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