This Cranberry Pecan Coffee Cake is loaded with holiday flavor from crunchy pecans, fresh cranberries, a brown sugar streusel filling, and a simple cream cheese frosting.
½cuppowdered sugarmay use up to ¾ cup to get desired consistency
1tbspwhole milkor cream, may use up to 2 tbsp to get desired consistency
Garnishes (optional)
extra cranberries and pecans
Instructions
Preheat oven to 350 degrees.
Mix together all of the streusel filling ingredients in a small bowl. Set aside.
Cream butter and sugars together in a large mixing bowl. Add in vanilla, eggs and sour cream and mix until smooth.
Mix in flour, baking soda and baking powder until well combined.
Fold in ½ cup of the cranberries.
Prepare bundt pan by spraying with non-stick cooking spray. If desired, sprinkle a few tablespoons of pecans and cranberries in the bottom of the pan. (There's no need to measure, this is decorative.)
Pour half the cake batter into the pan. Pat down along the center, making a dent to place the filling into. (See pictures.)
Spread the streusel filling into the indented batter. Top with ½ cups of cranberries.
Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with last remaining ½ cup of cranberries and an optional handful of pecans.
Bake for 45-50 minutes. Check on the cake frequently to be sure you don't overbake it.
If making the optional cream cheese frosting: Whisk the cream cheese, powdered sugar, and milk together in a small bowl. Drizzle over the coffee cake, after allowing it to cool to room temperature.