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Breads

Cranberry-Pecan Coffeecake

Cranberry-Pecan Coffeecake recipe
photo by:kraft
Pecans and dried cranberries lace a moist, sour cream coffee cake batter. After baking, the cake is drizzled with a powdered sugar icing.
time
prep:
25 min
total:
2 hr 25 min
servings
total:
16 servings
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what you need

1
cup  PLANTERS Pecan Halves, divided
3/4
cup  (1-1/2 sticks) margarine or butter, softened
1-1/2
cups  granulated sugar
2
 eggs
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
tsp.  vanilla
2-1/4
cups  flour
2
tsp.  CALUMET Baking Powder
1/2
tsp.  baking soda
1/4
tsp.  salt
1
cup  dried cranberries, divided

Make It

PREHEAT oven to 350°F. Remove 1/3 cup of the pecan halves; reserve for garnish. Coarsely chop remaining pecans; set aside. Beat margarine and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Add flour, baking powder, baking soda and salt; mix well. Stir in the chopped pecans and 1/2 cup of the cranberries.

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. Remove from pan; cool completely on wire rack. 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.

Kraft Kitchens Tips

Size-Wise
You'll know it is a special occasion when the aroma from this special treat fills the house.
Shortcut
Use a food processor to quickly chop pecans.
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