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a sliced section of Cranberry Pecan Coffee Cake
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Cranberry-Pecan Coffee Cake

Course Breakfast, brunch, Dessert
Author Lauren Cooper

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

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