Cranberry Coffee Cake with Pecans
Simple yet sophisticated coffee cake perfect for the holiday season. Add a basic glaze to dress the cake up.
Ingredients
Cake
- ½ cup butter
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ cups fresh cranberries divided
Streusel Filling
- 5 tablespoons salted butter melted
- ¾ cup brown sugar
- 1 ½ teaspoons cinnamon
- 1 cup pecans chopped
Instructions
- Preheat oven to 350 degrees.
- Cream butter and sugars. Add in vanilla, eggs and sour cream and mix until smooth.
- Mix in flour, baking soda and baking powder.
- Fold in ½ cup of the cranberries.
- Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.
- Mix streusel filling and spread out 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 in 350 degree oven for 45-50 minutes. Top with a vanilla or cream cheese frosting or glaze.
Notes
Serve with a simple glaze icing.
Nutrition
Serving: 1gCalories: 448kcalCarbohydrates: 55gProtein: 6gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 75mgSodium: 267mgFiber: 2gSugar: 29g
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