Cranberry Pecan Coffee Cake

Ingredients

Coffee Cake

• 1/2 cup salted butter, at room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup sour cream
• 1 cup fresh cranberries

Streusel

• 6 Tablespoons salted butter, softened
• 1 cup packed brown sugar
• 2 teaspoons pumpkin pie spice
• 1 cup coarsely chopped pecans

Vanilla Glaze

• 2 cups powdered sugar
• 2 Tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. Cream 1/2 cup butter, sugar, and vanilla thoroughly.
2. Add eggs one at a time, beating well after each addition.
3. Mix flour, baking powder, and baking soda together. Add to creamed mixture alternately with sour cream, blending after each addition.
4. Spread half of batter in a tube pan that has been greased and lightly floured.
5. Top with 1/2 cup cranberries.
6. In a separate small bowl, make the streusel by combining remaining butter, brown sugar, and pumpkin pie spice together. Stir in pecans.
7. Sprinkle half of streusel mixture evenly over batter.
8. Cover with remaining batter; top with remaining streusel and cranberries.
9. Bake at 350 degrees 50-60 minutes, until golden brown.
10. Cool completely on a wire rack before removing from pan.
11. Prepare drizzle by combining all ingredients in a small bowl and mixing until smooth.
12. Top cake with drizzle before serving.