Cranberry Coffee Cake

Ingredients:

1/2 cup butter, softened

1 cup granulated sugar

2 eggs, at room temperature

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup sour cream

1/4 teaspoon orange extract

3/4 cup chopped pecans

1 can (16 ounces) whole berry cranberry sauce

green sugar crystals, for garnish

Directions:

Preheat oven to 350 degrees. In large mixing bowl, cream butter and sugar until light and fluffy; beat in eggs. In small mixing bowl, combine flour, baking powder, soda and salt. Stir into sugar mixture alternately with sour cream and orange extract until well blended. Pour half of batter into a greased and floured 10-cup bundt pan. Sprinkle 1/2 cup pecans evenly over batter; spoon half of cranberry sauce evenly over nuts. Pour remaining batter over cranberries; as done before, top with remaining pecans and remaining cranberry sauce. Bake at 350 degrees for 50 minutes or until cake tester inserted near center comes out clean. Cool 5 minutes in pan; remove cake from pan and cool on wire rack.

Prepare Orange Drizzle. Pour on cranberry side of cooled cake. Sprinkle with green sugar crystals.