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Pecan Cranberry Coffee Cake Recipe

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.

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Pecan Cranberry Coffee Cake Recipe

Prep: 20 min. Bake: 50 min.

Yield: 9 Servings

20 50 70

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup (8 ounces) 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

Directions

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 11-in. x 7-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 near the center comes out clean. Cool on a wire rack. Yield: 9 servings.

Nutritional Facts 1 serving (1 piece) equals 527 calories, 22 g fat (8 g saturated fat), 78 mg cholesterol, 394 mg sodium, 79 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Pecan Cranberry Coffee Cake in Country Woman Christmas Annual 2004, p21