Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping Recipe

Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.

Combine brown sugar white sugar flour cinnamon and salt for crumb topping in a medium bowl and toss lightly with a fork.

Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.

Combine flour baking powder and salt for cake in a large bowl.

Combine butter white sugar and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy about 2 minutes. Add sour cream eggs and vanilla extract and mix scraping the bowl as needed for 1 minute. Add flour mixture on low speed in thirds alternating with milk ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.

Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.