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Cranberry-Pecan Streusel Coffee Cake

This coffee cake has a crisp top and tender crumb. The orange adds freshness, while the cranberries provide a tart counterpoint to the brown sugar streusel.

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 (8-ounce) container sour cream
1 orange
1 1/2 cups fresh cranberries, coarsely chopped
1 cup chopped pecans
1/2 cup light brown sugar
1 1/2 teaspoons ground cinnamon

Set the oven at 350 degrees. Coat a 10-inch tube pan with nonstick cooking spray.

Whisk together the flour, baking soda, baking powder, and salt in a small bowl. Set aside.

Using electric beaters, blend together the butter and sugar in a medium bowl until the mixture is light and fluffy. Beat in the eggs, vanilla, and sour cream. Grate the rind of the orange and squeeze out the juice (you should have 1/2 cup of juice). Add the rind and juice to the batter and stir well to mix. Blend in the flour mixture and then fold in the cranberries.

In a small bowl, combine the pecans, brown sugar, and cinnamon. Toss well to mix.

Spoon half of the batter into the prepared pan. Sprinkle half of the pecan mixture over the batter. Spoon the remaining batter over the pecan mixture and top with the remaining pecan mixture.

Bake for 45 minutes, or until a wooden skewer inserted into the coffee cake comes out clean. Let cool on a wire rack before slicing.

Serves 12.

By Victoria Abbott Riccardi, Globe Correspondent

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