Cranberries and pecans a combination that screams Christmas time and this coffee cake takes the prize. My friend Debbie makes this cake every Christmas and has such great memories of enjoying a slice with a cup of coffee
Ingredients
1/2 cup butter softened
3/4 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cup all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 cup sour cream
Topping
2/3 cup brown sugar packed
1/3 cup butter
1/4 tsp cinnamon
1 1/4 cups cramberries
1/2 cup chopped pecans
Instructions:
Topping – In a saucepan, bring sugar, butter and cinnamon to boil over medium heat, stirring. Pour into a greased 9 inch springform pan or two 6 inch springform pans. Sprinkle with cranberries and pecans and set aside.
In a large bowl, beat butter, sugar until fluffy. Beat in eggs one at a time and vanilla.
Stir together flour, baking powder, baking soda, cinnamon and salt. Stir half into creamed mixture. Stir in sour cream and remaining flour mixture.
Spread batter over cranberry layer. Wrap foil around the bottom of the pan and set on a baking sheet.
Bake at 350F. oven for 1 hour (about 45 minutes if using 6 inch pans) or until cake tester inserted into the centre comes out clean.
Let cool in pan for 10 minutes. Invert onto serving plate and serve warm.
