Cranberry-Pecan Coffee Cake

Ingredients

• 1/2 c. unsalted butter at room temperature
• 3/4 c. sugar
• 1 tsp. vanilla
• 3 eggs
• 2 c. flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 c. sour cream
• 1 c. fresh cranberries
• 6 Tbsp. salted butter softened
• 1 c. packed brown sugar
• 2 tsp. pumpkin pie spice
• 1 c. coarsely chopped pecans
• Vanilla Drizzle:
• 2 c. powdered sugar
• 2 Tbsp. milk
• 1/2 tsp. vanilla

Instructions

• Cream 1/2 c. butter, sugar, and vanilla totally.

• Add eggs one at a time, beating well when every addition.

• Mix flour, leavening, and bicarbonate along. increase creamed mixture alternately with cream, mixing when every addition.

• unfold half batter in a very tube pan that has been lubricated and gently floured.

• prime with 1/2 c. cranberries.

• in a very separate bowl, mix remaining butter, sugar, and pie spice along. Stir in pecans.

• Sprinkle half streusel mixture equally over batter.

• cowl with remaining batter; prime with remaining streusel and cranberries.

• Bake at 350 degrees 50-60 minutes, till golden brown.

• Cool utterly on a wire rack before removing from pan.

• Prepare drizzle by combining all ingredients in a very tiny bowl and intermixture till swish.

• prime cake with drizzle before serving. 
• Enjoy