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Cranberry-Pecan Coffee Cake

 Cranberry-Pecan Coffee Cake
With its nutty, tart topping, this cake will bring smiles as soon as you turn it out of the pan. —Anne Thompson, Grand Rapids, Michigan
8 ServingsPrep: 30 min. Bake: 40 min. + cooling

Ingredients

  • 2/3 cup packed brown sugar
  • 1/3 cup butter, cubed
  • 1 cup chopped fresh or frozen cranberries, thawed
  • 1/2 cup chopped pecans
  • CAKE:
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 tablespoons orange juice
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream

Directions

  • In a small saucepan, combine brown sugar and butter. Cook and stir
  • over medium heat until butter is melted. Transfer to a greased 9-in.
  • round baking pan. Sprinkle with cranberries and pecans.
  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • orange juice and vanilla. Combine the flour, baking powder,
  • cinnamon, baking soda and salt; add to creamed mixture alternately

2 of 2

Cranberry-Pecan Coffee Cake (continued)

Directions (continued)

  • with sour cream, beating well after each addition. Pour over
  • cranberries.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before inverting
  • onto a serving plate. Serve warm. Yield: 8 servings.
Nutritional Facts: 1 slice equals 530 calories, 30 g fat (16 g saturated fat), 122 mg cholesterol, 332 mg sodium, 59 g carbohydrate, 2 g fiber, 6 g protein.