Tuesday, December 19, 2017

Cranberry Coffee Cake

I haven't shared a recipe in what seems like forever. But when I made this I knew I wanted to share it here. It tastes like Christmas in Bundt cake form. And it's easy. And pretty. I've been eating it for breakfast and dessert. :)
Cranberry Coffee Cake
{Author Unknown}
1 cup unsalted butter, room temperature
2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces sour cream
1/2 cup fresh cranberries, rinsed
1/2 cup chopped pecans
1/3 cup firmly packed light brown sugar
1 teaspoon ground cloves
1 teaspoon cinnamon
Preheat oven to 325 degrees. In the bowl of an electric mixer, cream butter and sugar together until fluffy. Add eggs one at a time, blending after each addition. In a small bowl stir together flour, baking powder, and salt. Add to butter mixture alternately with sour cream, mixing well until blended. Add vanilla and stir.
Pour half of batter into a greased and floured 12-cup Bundt pan and spread evenly. Mix together cranberries, pecans, brown sugar, cloves, and cinnamon. Sprinkle over batter. Top with remaining batter. Bake until toothpick inserted in cake center comes out clean, about 50 minutes. Cool 10 minutes in the pan. Run knife along pan edges, and invert onto cooling rack.
**I topped the cake with a glaze of 1 cup confectioners sugar and 2 Tablespoons of milk. Add more milk if you like the glaze thinner. It's just as good without the glaze, though!**
Hope y'all are having a great week. Can't believe Christmas is in a few days!