Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping

Name: Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping
Total time: 85
Yield: 14
Ingredients: 0.5 cup light brown sugar; 0.5 cup white sugar; 0.5 cup all-purpose flour; 0.5 teaspoon ground cinnamon; 1 pinch salt; 0.25 cup cold unsalted butter; 0.5 cup chopped pecans, or to taste; 3.6666667461395 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon kosher salt; 1 cup unsalted butter, at room temperature; 1 cup white sugar; 0.5 cup brown sugar; 0.75 cup sour cream; 3 large eggs; 1 tablespoon vanilla extract; 1.25 cups whole milk; 2 cups chopped fresh cranberries

Recipe by Bibi from allrecipes.com

Dessert 1 Hr. 25 Mins.

Ingredients

14 servings

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0.5 cup light brown sugar
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0.5 cup white sugar
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0.5 cup all-purpose flour
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0.5 teaspoon ground cinnamon
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1 pinch salt
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0.25 cup cold unsalted butter
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0.5 cup chopped pecans, or to taste
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3.6666667461395 cups all-purpose flour
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1 tablespoon baking powder

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1 teaspoon kosher salt
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1 cup unsalted butter, at room temperature
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1 cup white sugar
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0.5 cup brown sugar
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0.75 cup sour cream
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3 large eggs
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1 tablespoon vanilla extract
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1.25 cups whole milk
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2 cups chopped fresh cranberries

Instructions

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.