Pecan Cranberry Coffee Cake Recipe

Pecan Cranberry Coffee Cake Recipe

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 (16 ounce) can whole berry cranberry sauce, drained
  • TOPPING:
  • 1 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  1. In a large mixing 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 11-in. x 7-in. x 2-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 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
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