Cranberry Pecan Coffee Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 slices
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 ℉. Butter a 4l bundt pan.
  2. Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Beat in vanilla.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
  4. Add the dry ingredients alternately with the sour cream . Ensure it is well blended.
  5. Spread half of the batter in the bundt pan, smooth with a knife.
  6. Spoon the cranberry sauce over the batter. Sprinkle ½ of the pecans over the cranberry sauce.
  7. Spread the remaining batter over top, smoothing with a knife.
  8. Sprinkle the remaining ½ cup of pecans over the top of the batter. Sprinkle the raw sugar over the pecans.
  9. Bake 40-50 minutes or until a toothpick inserted in the middle comes out clean.
  10. Cool in pan on cooling rack for at least 20 minutes.
  11. 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