CRANBERRY-PECAN COFFEE CAKE

Cranberry-Pecan Coffee Cake image

With its nutty, tart topping, this cake will bring smiles as soon as you turn it out of the pan. -Anne Thompson, Grand Rapids, Michigan

Provided by Taste of Home

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2/3 cup packed brown sugar
1/3 cup butter, cubed
1 cup chopped fresh or frozen cranberries, thawed
1/2 cup chopped pecans
CAKE:
1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
2 tablespoons orange juice
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream

Steps:

In a small saucepan, combine brown sugar and butter. Cook and stir over medium heat until butter is melted. Transfer to a greased 9-in. round baking pan. Sprinkle with cranberries and pecans. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and vanilla. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Pour over cranberries., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 530 calories, Fat 30g fat (16g saturated fat), Cholesterol 122mg cholesterol, Sodium 332mg sodium, Carbohydrate 59g carbohydrate (39g sugars, Fiber 2g fiber), Protein 6g protein.