Name: Cranberry-Pecan Coffee Cake
Ingredients: 1/2 cup brown sugar, light or dark is fine; 1/2 cup all-purpose flour; 1 tsp cinnamon; 1/3 cup chopped pecans; 4 tbsp salted butter, melted; 8 tbps unsalted butter, softened; 4 TB neutral oil; 1 cup plus 2 TB granulated sugar; 3 large eggs (at room temperature); 2 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 cup full fat sour cream; 1 tsp vanilla extract; 1 cup Farmer’s Market Organic Cranberry Sauce

a can of Farmer's Market Foods Organic Cranberry Sauce

Equipment

1 9”-10” Bundt pan sprayed heavily with nonstick spray or greased and floured

Ingredients

For the streusel

1/2 cup brown sugar, light or dark is fine
1/2 cup all-purpose flour
1 tsp cinnamon
1/3 cup chopped pecans
4 tbsp salted butter, melted

For the cake

8 tbps unsalted butter, softened
4 TB neutral oil
1 cup plus 2 TB granulated sugar
3 large eggs at room temperature
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup full fat sour cream
1 tsp vanilla extract
1 cup Farmer’s Market Organic Cranberry Sauce

Print Recipe

Instructions

Make the streusel by mixing all the ingredients together.

Make the cake

Preheat oven to 350 F.
Combine flour, salt and baking soda and baking powder
Cream together butter oil and sugar until light and fluffy, then add eggs 1 at a time mixing well after each addition.
Mix in sour cream and vanilla until combined. Then add flour mixture and mix until just combined.
In the bottom of the greased Bundt pan spread 1/2 of the batter. Dollop cranberry sauce evenly around center of the cake then the other 1/2 of batter. Top with the streusel mixture, gently pressing down.
Bake for 60-70 min, a toothpick inserted in the center should come out clean
Let cool for 20 min then remove from pan.
Serve with additional Farmer’s Market Cranberry Sauce

Cranberry Pecan Coffee Cake