Wow ~ this coffee cake is wonderful! A must make and perfect for the upcoming holidays or anytime you need a special coffee cake.
It looks more complicated than it is ~ it’s really easy and best of all it looks like you have spent hours in the kitchen.
Cranberry Pecan Coffee Cake
2/3 cup packed brown sugar
1/3 cup butter
1 1/4 cup whole fresh cranberries
1/2 cup chopped, toasted pecans
1/2 cup butter at room temp
3/4 cup white sugar
1 tsp vanilla
1 cup sour cream (I used less fat sour cream)
1 1/2 cups flour
1 1/2 tsps baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
Preheat oven to 350º. Wrap the outside of a 9-inch springform pan with aluminum to prevent any leaking (I did have a little leaking but the foil caught it).
Sift together the flour, baking powder, baking soda, cinnamon and salt and set aside (I just whisk it all together since I don’t own a sifter).
In a saucepan over medium heat, combine brown sugar and 1/3 cup butter and bring to a boil. After it comes to a boil, pour it in the bottom of the ungreased springform pan. Sprinkle the cranberries (whole) and pecans over the top of the butter/brown sugar mixture. Make sure that they spread out over the entire pan.
In a large mixing bowl, cream together the butter and 3/4 cup sugar until it is light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Spoon this cake mixture over the the top of the cranberry mixture already in the pan.
Bake for 60 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool in pan for 10 minutes then invert onto serving platter and carefully remove pan.
Makes 8 -10 servings.