CHRISTMAS CRANBERRY PECAN COFFEE CAKE

Hello Loves!

This is going to be the highlight of your

Christmas baking season!

This holiday coffee cake is FABULOUS!

This marvelous cake is chocked

full of fresh seasonal cranberries, buttery pecans

and

laced with brown sugar and spice!

This will be the star of your

Christmas morning brunch!

You will prepare this cake in layers...

cake batter, topped with fresh cranberries

then sprinkled with that divine streusel!

Bake at 350 degrees F.

for 50-60 minutes!

The aroma of this cake baking

is going to fill your home with

the scents of the Christmas season!

While the cake is still warm,

drizzle on the glaze.....

CHRISTMAS CRANBERRY PECAN COFFEE CAKE

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

1 c. powdered sugar

1-2 Tbsp. milk

½ tsp. vanilla

Blend together until smooth.

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 F.  50 to 60 minutes, until golden brown.

Cool completely on a wire rack before removing from pan. Drizzle glaze over warm cake.

May Peace be your gift at Christmas 

and 

your blessing all year through! 

~Author Unknown