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Cranberry-Pecan Coffee Cake

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
  • 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 large eggs, room temperature
  • 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 sour cream

Directions

  • 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 in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts
1 slice: 530 calories, 30g fat (16g saturated fat), 122mg cholesterol, 332mg sodium, 59g carbohydrate (39g sugars, 2g fiber), 6g protein.

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