PECAN CRANBERRY COFFEE CAKE

Pecan Cranberry Coffee Cake image

Yogurt and cranberry sauce make this colorful coffee cake extra moist and extra special! Serve it with coffee while opening gifts in the morning, with hot chocolate for a merry afternoon snack or even as a Christmas dessert. -Ruth Francoeur, Adrian, Michigan

Provided by Taste of Home

Time 1h10m

Yield 9 servings.

Number Of Ingredients 15

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Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 cup plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 can (14 ounces) whole-berry cranberry sauce
TOPPING:
1 cup chopped pecans
1/3 cup packed brown sugar
1/4 cup sugar
1 teaspoon ground cinnamon

Steps:

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the yogurt and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture alternately with yogurt mixture., Set aside 1-1/2 cups batter; pour remaining batter into a greased 11x7-in. baking dish. Top with half of the cranberry sauce. Combine topping ingredients; sprinkle half over cranberry sauce. Top with reserved batter and remaining cranberry sauce and topping. Bake at 325° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 527 calories, Fat 22g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 394mg sodium, Carbohydrate 79g carbohydrate (49g sugars, Fiber 3g fiber), Protein 7g protein.