CRANBERRY-PECAN COFFEE CAKE
PREP TIME 15 mins
COOK TIME 55 mins
TOTAL TIME 1 hour 10 mins
Author: Cathy Trochelman
Serves:16 slices
This Cranberry-Pecan Coffee Cake is packed with fresh cranberries, pecans, and brown sugar streusel, then topped with a creamy vanilla glaze.
INGREDIENTS
Vanilla Drizzle:
INSTRUCTIONS
source :http://www.lemontreedwelling.com
PREP TIME 15 mins
COOK TIME 55 mins
TOTAL TIME 1 hour 10 mins
Author: Cathy Trochelman
Serves:16 slices
This Cranberry-Pecan Coffee Cake is packed with fresh cranberries, pecans, and brown sugar streusel, then topped with a creamy vanilla glaze.
INGREDIENTS
- ½ c. unsalted butter, at room temperature
- ¾ c. sugar
- 1 tsp. vanilla
- 3 eggs
- 2 c. flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 c. sour cream
- 1 c. fresh cranberries
- 6 Tbsp. salted butter, softened
- 1 c. packed brown sugar
- 2 tsp. pumpkin pie spice
- 1 c. coarsely chopped pecans
Vanilla Drizzle:
- 2 c. powdered sugar
- 2 Tbsp. milk
- ½ tsp. vanilla
INSTRUCTIONS
- Cream ½ c. butter, sugar, and vanilla thoroughly.
- Add eggs one at a time, beating well after each addition.
- Mix flour, baking powder, and baking soda together. Add to creamed mixture alternately with sour cream, blending after each addition.
- Spread half of batter in a tube pan that has been greased and lightly floured.
- Top with ½ c. cranberries.
- In a separate bowl, combine remaining butter, brown sugar, and pumpkin pie spice together. Stir in pecans.
- Sprinkle half of streusel mixture evenly over batter.
- Cover with remaining batter; top with remaining streusel and cranberries.
- Bake at 350 degrees 50-60 minutes, until golden brown.
- Cool completely on a wire rack before removing from pan.
- Prepare drizzle by combining all ingredients in a small bowl and mixing until smooth.
- Top cake with drizzle before serving.
source :http://www.lemontreedwelling.com