Cranberry Pecan Coffee Cake
Total time
Author: Tammy
Serves: 12 slices
- ½ cup butter, room temp
- 1 cup granulated sugar
- 2 eggs, room temp
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups sour cream-full fat
- 1 cup cranberry sauce
- 1 cup pecans, chopped
- 2 tbsp raw sugar
- Preheat oven to 350 ℉. Butter a 4l bundt pan.
- Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Beat in vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the dry ingredients alternately with the sour cream . Ensure it is well blended.
- Spread half of the batter in the bundt pan, smooth with a knife.
- Spoon the cranberry sauce over the batter. Sprinkle ½ of the pecans over the cranberry sauce.
- Spread the remaining batter over top, smoothing with a knife.
- Sprinkle the remaining ½ cup of pecans over the top of the batter. Sprinkle the raw sugar over the pecans.
- Bake 40-50 minutes or until a toothpick inserted in the middle comes out clean.
- Cool in pan on cooling rack for at least 20 minutes.
- Invert cake onto rack, then invert on to serving plate so that the pecan side is up.
Recipe by Chateau Elma at https://www.chateauelma.com/cranberry-pecan-coffee-cake
3.5.3208