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Pecan Cranberry Coffee Cake

By: Ruth Francoeur  
"Yogurt and cranberry sauce make this colorful coffee cake extra moist and extra special! Serve it with coffee while opening gifts in the morning, with hot chocolate for a merry afternoon snack or even as a Christmas dessert."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 103 people have saved this

Prep Time:
20 Min
Cook Time:
50 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 9 servings
 

Ingredients

  • 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

Directions

  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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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2006 by heather york 
This tasted great but the cranberry sauce sunk to the bottom of the batter. MORE

 
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