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Cranberry-Pecan Coffeecake




Source of Recipe


blueribbonrecipes






List of Ingredients



• 1 cup Pecan Halves, divided
  
• 3/4 cup (1-1/2 sticks) margarine or butter, softened
  
• 1-1/2 cups granulated sugar
  
• 2 eggs
  
• 1 cup Sour Cream
  
• 1 tsp. vanilla
  
• 2-1/4 cups flour
  
• 2 tsp. Baking Powder
  
• 1/2 tsp. baking soda
  
• 1/4 tsp. salt
  
• 1 cup dried cranberries, divided
  
• Simple Powdered Sugar Icing*
  






Instructions



1. PREHEAT oven to 350°F.
   
2. Remove 1/3 cup of the pecan halves; reserve for
   garnish. Coarsely chop remaining pecans; set aside.
   
3. Beat margarine and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy.
   
4. Add eggs, one at a time, beating well after each
   addition.
   
5. Blend in sour cream and vanilla.
   
6. flour, baking powder, baking soda and salt; mix well.
   
7. Stir in the chopped pecans and 1/2 cup of the cranberries.
   
8. POUR batter into lightly greased 10-inch tube pan. BAKE 45 to 60 min.or until toothpick inserted in center comes out clean. Cool in pan 10 min.
   
9. Remove from pan; cool completely on wire rack.
   
10. Drizzle with Simple Powdered Sugar Icing. Top with the reserved 1/3 cup pecan halves and the remaining 1/2 cup cranberries. Let stand until icing is
    firm.
    
    
    






Final Comments


Makes: 16 servings