Pecan Cranberry Coffee Cake Recipe

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Pecan Cranberry Coffee Cake Recipe

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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.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large 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 11x7-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 in the center comes out clean. Cool on a wire rack. Yield: 9 servings.
Originally published as Pecan Cranberry Coffee Cake in Country Woman Christmas Annual 2004, p21

Nutritional Facts

1 piece: 527 calories, 22g fat (8g saturated fat), 78mg cholesterol, 394mg sodium, 79g carbohydrate (49g sugars, 3g fiber), 7g protein.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large 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
  1. 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.
  2. Set aside 1-1/2 cups batter; pour remaining batter into a greased 11x7-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 in the center comes out clean. Cool on a wire rack. Yield: 9 servings.
Originally published as Pecan Cranberry Coffee Cake in Country Woman Christmas Annual 2004, p21

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