Ingredients
- 1/2 c. unsalted butter at room temperature
- 3/4 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
- 1/2 tsp. vanilla
Instructions
- Cream 1/2 c. butter, sugar, and vanilla totally.
- Add eggs one at a time, beating well when every addition.
- Mix flour, leavening, and bicarbonate along. increase creamed mixture alternately with cream, mixing when every addition.
- unfold half batter in a very tube pan that has been lubricated and gently floured.
- prime with 1/2 c. cranberries.
- in a very separate bowl, mix remaining butter, sugar, and pie spice along. Stir in pecans.
- Sprinkle half streusel mixture equally over batter.
- cowl with remaining batter; prime with remaining streusel and cranberries.
- Bake at 350 degrees 50-60 minutes, till golden brown.
- Cool utterly on a wire rack before removing from pan.
- Prepare drizzle by combining all ingredients in a very tiny bowl and intermixture till swish.
- prime cake with drizzle before serving.
- Enjoy
source http://recipetocooking.blogspot.com/2019/01/cranberry-pecan-coffee-cake.html
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