Go Back
Print

Cranberry-Pecan Coffee Cake

Course Breakfast, brunch, Dessert, Snack
Author Lauren Cooper

Ingredients

For the Streusel

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

For the Cake

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

Instructions

  1. Make the streusel by mixing all the ingredients together.

For the Cake

  1. Preheat the oven to 350 F

  2. Combine flour, salt, baking soda, and baking powder.

  3. Cream together the butter, oil, and sugar until light and fluffy. Then add eggs one at a time, mixing well after each addition.

  4. Mix in the sour cream and vanilla until combined. Then add flour mixture and mix until just combined.

  5. In the bottom of the greased Bundt pan, spread 1/2 of the batter. Carefully dollop cranberry sauce evenly around the center of the cake, followed by the other half of the batter. Top with the streusel mixture, gently pressing down.

  6. Bake for 60-70 min, a toothpick inserted in the center should come out clean.

  7. Let cool for 20 minutes, then remove from the pan by carefully inverting the cake onto a cooling rack or plate. You can use a small offset spatula or knife to gently loosen the cake from the sides if it sticks before inverting.

  8. Serve with additional Farmer’s Market Cranberry Sauce and enjoy!