Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping recipe
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Ingredients
- ½ cup light brown sugar ½ cup white sugar ½ cup all-purpose flour ½ teaspoon ground cinnamon 1 pinch salt ¼ cup cold unsalted butter ½ cup chopped pecans, or to taste 3 ⅔ cups all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 cup unsalted butter, at room temperature 1 cup white sugar ½ cup brown sugar ¾ cup sour cream 3 large eggs 1 tablespoon vanilla extract 1 ¼ cups whole milk 2 cups chopped fresh cranberries
Nutrition Info
- 518 caloriescarbohydrate: 69.7 gcholesterol: 91 mgfat: 24.2 gfiber: 2.2 gprotein: 6.9 gsaturatedFat: 13.1 gservingSize: -sodium: 258.2 mgsugar: 38.8 gtransFat: : -unsaturatedFat: : -
Directions Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.
Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal, the pieces should be loose and not sticking together. Stir in pecans and set topping aside.
Combine flour, baking powder, and salt for cake in a large bowl.
Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.
Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.