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Cranberry-Pecan Coffee Cake

Cathy Trochelman
  • 70 minutes
  • Serves 16

INGREDIENTS

1/2 cup

unsalted butter (at room temperature)

3/4 cup

sugar

1 tsp

vanilla

3

eggs

2 cups

flour

1 tsp

baking powder

1 tsp

baking soda

1 cup

sour cream

1 cup

fresh cranberries

6 tbsp

salted butter (softened)

1 cup

packed brown sugar

2 tsp

pumpkin pie spice

1 cup

coarsely chopped pecans

Vanilla Drizzle:

2 cups

powdered sugar

2 tbsp

milk

1/2 tsp

vanilla