Cranberry and Pecan-Streusel Sour Crea Coffee Cake
I had leftover homemade cranberry sauce and Pecan-Streusel from our Thanksgiving feast. I decided to bake a coffee cake, and layer the two leftover ingredients. The result was a tender, moist cake with some tang from the cranberry sauce and some crunchy texture from the streusel. It's perfect with a cup of coffee or tea.
Course Dessert
Keyword bundt cake, coffee cake
Prep Time 15 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 1Bundt Cake
Author Debby @AFeastfortheEyes.net
Ingredients
For the Streusel
1/2cupbrown sugar
1/2cuppecansfinely chopped
1/4 cup flour
1.4 tspsalt
2 tspcinnamonI used 2 tsp pumpkin pie spice
1/4cupbuttercut in pieces and at room temperature
For the Cake
3cupsall-purpose flourunbleached
2tspbaking powder
1/2tspbaking soda
1/2tspsalt
1cupunsalted butterroom temperature
1 1/2cupssugar
3largeeggs
2tspvanilla extract
3/4tspalmond extract
1cupsour cream
3/4cupcranberry saucenot jellied but homemade
Instructions
Preheat the oven to 350F. Prepare a cake or bundt pan with lots of flour and butter. TIP: I use Baker's Joy spray and it keeps my bundt cakes from sticking.
For the streusel: Mix the flour and sugar and combine with the butter until it resembles coarse crumbs. Add the pecans, mix and set aside.
For the cake:
In a small bowl, whisk together the flour, baking powder, soda and salt.
With a mixer, beat the butter on medium speed until creamy, then add the sugar and beat for 4 to 5 minutes on medium speed until fluffy, scraping down the sides if needed.
Add the eggs one at a time, beating well for a minute or so after each addition.
Add the vanilla and and almond extract, beat well.
Add the sour cream, beating and scraping down the sides if needed.
Gradually add the dry ingredients on low speed, just until incorporated.
Add half the streusel to the bottom of the cake/bundt pan.Add half of the cake batter. TIP: I use an ice cream scoop to make a more even amount and layer of batter. Add the cranberry sauce, and gently swirl with a sharp knife.
Add the remaining streusel. Add the remaining batter and even out with a spatula (I use an off-set spatula).
Bake for 45-55 minutes, and insert a long wooden pick. If the pick comes out clean (a few crumbs are okay) the cake is done.
Allow the cake to cool for 10 minutes (I place mine on a wire rack).Place a wire rack on top and invert, hold your breath, and watch the cake release! Allow to cool completely before moving to a cake plate.