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Cranberry Pecan Coffee Cake Recipe
|Butter||1⁄2 Cup (8 tbs), softened (125 Milliliter)|
|Granulated sugar||3⁄4 Cup (12 tbs) (175 Milliliter)|
|Vanilla||1 Teaspoon (5 Milliliter)|
|All purpose flour||1 1⁄2 Cup (24 tbs) (375 Milliliter)|
|Baking powder||1 1⁄2 Teaspoon (7 Milliliter)|
|Baking soda||1 Teaspoon (5 Milliliter)|
|Cinnamon||1⁄2 Teaspoon (2 Milliliter)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Sour cream||1 Cup (16 tbs) (250 Milliliter)|
|Packed brown sugar||2⁄3 Cup (10.67 tbs) (150 Milliliter)|
|Butter||1⁄3 Cup (5.33 tbs) (75 Milliliter)|
|Cinnamon||1⁄4 Teaspoon (1 Milliliter)|
|Cranberries||1 1⁄4 Cup (20 tbs) (30 Milliliter)|
|Chopped pecans||1⁄2 Cup (8 tbs) (125 Milliliter)|
Serving size: Complete recipe
Calories 4251 Calories from Fat 2186
% Daily Value*
Total Fat 250 g385.4%
Saturated Fat 129.7 g648.6%
Trans Fat 0 g
Cholesterol 945.7 mg
Sodium 2838.6 mg118.3%
Total Carbohydrates 480 g160%
Dietary Fiber 18.9 g75.5%
Sugars 314 g
Protein 44 g88.8%
Vitamin A 132.5% Vitamin C 35.2%
Calcium 114.7% Iron 83.3%
*Based on a 2000 Calorie diet
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 350Â°F (180Â°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 350Â°F/180Â°C oven for 15 to 20 minutes or until heated through.)