Cranberry-Pecan Coffee Cake |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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With its nutty, tart topping, this cake will bring smiles as soon as you turn it out of the pan. âAnne Thompson, Grand Rapids, Michigan 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 king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
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