Cranberry-Pecan Coffee Cake

• Vegetarian

• Produce

  • 1 cup Cranberries, fresh

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 2 cup Flour
  • 2 cup Powdered sugar
  • 2 tsp Pumpkin pie spice
  • 3/4 cup Sugar
  • 1 1/2 tsp Vanilla

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 1/2 cup Butter, unsalted
  • 6 tbsp Butter, salted
  • 2 tbsp Milk
  • 1 cup Sour cream

Found on lemontreedwelling.com

Description

Ingredients

• ½ c. unsalted butter, at room temperature
• ¾ c. sugar
• 1 tsp. vanilla
• 3 eggs
• 2 c. flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 c. sour cream
• 1 c. fresh cranberries
• 6 Tbsp. salted butter, softened
• 1 c. packed brown sugar
• 2 tsp. pumpkin pie spice
• 1 c. coarsely chopped pecans
• Vanilla Drizzle:
• 2 c. powdered sugar
• 2 Tbsp. milk
• ½ tsp. vanilla

Directions

• Cream ½ c. butter, sugar, and vanilla thoroughly.
• Add eggs one at a time, beating well after each addition.
• Mix flour, baking powder, and baking soda together. Add to creamed mixture alternately with sour cream, blending after each addition.
• Spread half of batter in a tube pan that has been greased and lightly floured.
• Top with ½ c. cranberries.
• In a separate bowl, combine remaining butter, brown sugar, and pumpkin pie spice together. Stir in pecans.
• Sprinkle half of streusel mixture evenly over batter.
• Cover with remaining batter; top with remaining streusel and cranberries.
• Bake at 350 degrees 50-60 minutes, until golden brown.
• Cool completely on a wire rack before removing from pan.
• Prepare drizzle by combining all ingredients in a small bowl and mixing until smooth.
• Top cake with drizzle before serving.