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Cranberry Pecan Coffee Cake Recipe

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Cranberry Pecan Coffee Cake

1/2 cup butter or margarine, softened
1 scant cup granulated sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt, optional
1 cup plain yogurt
1 teaspoons vanilla
1 cup whole cranberry sauce
2/3 to 1 cup chopped pecans
Pecan halves, for garnish, optional
Fresh whole cranberries, for garnish, optional

Cream together the butter and sugar until light and fluffy.

In a bowl, combine the flour, baking powder, baking soda, and salt, if used.

Mix flour mixture into butter mixture alternately with the yogurt. Combine well but do not overmix. Stir in vanilla

Grease a bundt or tube cake pan.

Pour in half of batter. Top with half of cranberry sauce. Repeat with remaining batter and sauce.

Sprinkle with the chopped pecans. Press lightly into batter.

Bake at 350 degrees for 50 to 60 minutes until a toothpick comes out clean.

Cool in pan for 10 to 15 minutes before removing to a rack to complete cooling.

Serve garnished with pecan halves and whole cranberries, if desired.


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