CRANBERRY-PECAN COFFEECAKE

Cranberry-Pecan Coffeecake image

Any cake that stars cranberry and pecans is a winner in our book. But particularly so when it's a coffeecake drizzled with powdered sugar icing!

Provided by My Food and Family

Time 2h25m

Yield Makes 16 servings.

Number Of Ingredients 11

Ingredients

1 cup pecan halves, divided
3/4 cup (1-1/2 sticks) margarine or butter, softened
1-1/2 cups granulated sugar
2 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
2-1/4 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup dried cranberries, divided

Steps:

Preheat oven to 350°F. Remove 1/3 cup of the pecan halves; reserve for garnish. Coarsely chop remaining pecans; set aside. Beat margarine and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Add flour, baking powder, baking soda and salt; mix well. Stir in the chopped pecans and 1/2 cup of the cranberries.
Pour batter into lightly greased 10-inch tube pan.
Bake 45 to 60 min.or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan; cool completely on wire rack. Drizzle with Simple Powdered Sugar Icing. Top with the reserved 1/3 cup pecan halves and the remaining 1/2 cup cranberries. Let stand until icing is firm.

Nutrition Facts : Calories 350, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g