Cranberyy coffee cake

Cranberry coffee cake

I found this recipe from the book-cook what you love by -Bob and Melinda Blanchard

¼ cup unsalted butter melted

1 cup light brown sugar packed

2 ts cinnamon powder

½ cup coarsely chopped pecans/walnuts/almonds

½ cup fresh or frozen cranberry coarsely chopped.

Mix all these together and keep aside.

2 cups all purpose

1 ts baking soda

1 ts baking powder

½ ts salt

¾ cup unsalted butter at room temperature

1 cup sugar

Vanilla essence ½ ts

2 large eggs

1 ½ cup sour cream

Pre heat oven at 350

Grease and flour a pan.

Mix flour, baking soda, baking powder and salt.

In a bowl mix butter and sugar. Beat well, add vanilla essence. Beat until fluffy.

Add eggs one by one .now add flour mix and sour cream alternately. Don’t over mix.
Spread half the cake mix in the pan and spread the topping on top. Now cover it with the remaining cake mix.

Bake for 50 min. Check after 40 min. After you take it out let it stand on a wire rack to cool and then cut them in to slices.

It’s funny how I came to this recipe. I was looking at the cook books in the library and found this color full book. When I turned a few pages I saw this title-cranberry coffee cake. Somehow I fell in love with that cake right at that moment:) This is an awesome recipe and came out excellent the very first time I tried it. All the people who tried this just loved this.
Thanks to Bob and Melinda.