Cranberry-Pecan Coffeecake

Name: Cranberry-Pecan Coffeecake
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 2 teaspoons CALUMET Baking Powder; 237 milliliters BREAKSTONES or KNUDSEN Sour Cream; 237 milliliters dried cranberries, divided; 2 eggs; 473 milliliters flour; 237 milliliters granulated sugar; 16 servings Powdered Sugar Icing Recipe; 177 milliliters (1-1/2 sticks) margarine or butter, softened; 237 milliliters PLANTERS Pecan Halves, divided; 0 teaspoons salt; 1 teaspoon vanilla

You can never have too many morn meal recipes, so give Cranberry-Pecan Coffeecake a try. This recipe serves 16. One serving contains 340 calories, 3g of protein, and 19g of fat. From preparation to the plate, this recipe takes roughly 2 hours and 25 minutes. Head to the store and pick up cranberries, calumet baking powder, knudsen cream, and a few other things to make it today.

Instructions

Preheat oven to 350F.

Equipment you will use

Oven

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.

Ingredients you will need

Granulated Sugar