Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

January 30, 2012

Cranberry Pecan Coffee Cake with Cream Cheese Glaze

This is a wonderfully moist, slightly sweet and cranberry-tangy coffee cake.  If you think you'd like more tang just add more fruit.  My children aren't very fond of berries in their desserts so I only used 3/4 cup.  Feel free to add more if that suits your taste.  Enjoy!

Cranberry Pecan Coffee Cake with Cream Cheese Glaze

Coffee Cake:
1/2 cup vegetable oil
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup buttermilk
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon salt
3/4 cup fresh cranberries, cut in half
1/2 cup chopped pecans

Cream Cheese Icing
2 oz cream cheese
2 tablespoons butter
1/2 teaspoon vanilla
1/2 cup powdered sugar
1/4 cup pecans, chopped

Mix oil and sugar and then add eggs, vanilla and buttermilk.  In a separate bowl combine flour, baking powder, baking soda, cinnamon, cardamom and salt.  Add this flour to mixture to ingredients already in mixing bowl.  Fold in cranberries and pecans.  Spray 11"x7" baking pan and bake at 350F for 35-40 minutes.  Only cook until knife inserted in the center is clean.  Do not over cook.

Combine all cream cheese glaze ingredients except the pecans in a mixing bowl and combine until smooth.  When cake comes out of the oven  sprinkle with nuts and then spread glaze over top. 

This recipe is linked on Mingle Monday.
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