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The Black Walnut Bed and Breakfast Inn
Asheville, North Carolina
Cranberry Pecan Coffee Cake
Topping: In sauce pan, bring sugar, butter, and cinnamon to boil over medium heat, stirring. Pour into greased 9-inch springform pan. Sprinkle with cranberries and pecans; set aside.
Cake: In large bowl beat butter and sugar until fluffy. Beat in eggs, one at a time; add vanilla. Stir together flour, baking powder, baking soda, cinnamon and salt. Using a wooden spoon, stir half into creamed mixture; stir in sour cream and remaining flour mixture. Spread batter over cranberry layer, pushing batter higher around edges. Wrap foil around bottom of pan and set on baking sheet.
Bake: Bake in 350-degree oven for 1 hour or until cake tester inserted into center comes out clean. Let cool in pan for 10 minutes. Invert onto serving plate and serve warm. (Cake can be cooled completely, wrapped and frozen up to 1 week. Thaw at room temperature; unwrap and reheat on baking sheet covered with foil in 350-degree oven for 15 to 20 minutes or until heated through.)
Makes: 10 servings
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