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Recipes | Laurel's Cranberry Pecan Coffee Cake
Beat together following wet ingredients:
1/2 cup butter (or marg), softened
2 eggs
1 cup sour cream (or non dairy substitute)
Add 1 pkg (15oz) Laurel’s Cinnamon Spice Cake Mix
Mix until blended. Set aside.
Topping:
2/3 cup packed brown sugar
1/3 cup butter
1/4 tsp cinnamon
1 1/4 cup cranberries
1/2 cup chopped pecans
In saucepan, bring sugar, butter and cinnamon to boil over medium heat, stirring
constantly. Pour into greased 9” springform pan. Sprinkle with cranberries and
pecans.
Spread cake batter over cranberry layer, pushing batter higher around edges.
Wrap foil around bottom of pan and set on a baking sheet. Bake in 350F oven for
20-25 minutes. Let cool in pan for 10 minutes. Release springform and place
plate on top of cake. Flip cake over with one fluid motion. Serve warm.
Printable recipe
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