The Best-Ever Cranberry Coffee Cake Recipe

Ingredients

• 2/3 cup packed brown sugar
• 1/3 cup butter
• 1/4 tsp cinnamon
• 1 1/4 cups cranberries
• 1/2 cup chopped pecans (optional)
• 1/2 cup butter softened
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup sour cream

Instructions

TOPPING

To prepare the topping, put the brown sugar, 1/3 cup butter and 1/4 tsp cinnamon in a small saucepan on the stove to boil. Once it has boiled, pour the mixture into a GREASED 9-inch springform pan. Sprinkle with the cranberries and pecans.

CAKE

In a large bowl, cream together 1/2 cup butter and 3/4 cup sugar until they are fuffy. Beat in the eggs and the vanilla.

Stir the flour, baking power, baking soda, cinnamon and salt together.

Pour half of the flour mix into the wet mix, then stir in the sour cream and finally add the remaining flour mix.

Add this batter on top of the cranberry and pecan layer in the pan, pushing the batter a bit higher around the edges.

Wrap the bottom of your pan with foil and put it on a baking sheet.

Bake in a 350F oven for an hour or until your tester comes out clean and the cake springs back when you touuch it lightly.

Let cool for ten minutes and then turn out on a serving platter and serve warm.