Pecan Cranberry Coffee Cake Recipe

Pecan Cranberry Coffee Cake Recipe Rating 0

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

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