Name: Cranberry Pumpkin Coffee Cake
Ingredients: FOR THE COFFEE CAKE:; 1 cup chopped walnuts; 1/2 cup chopped pecans; 12 ounce (2 cups) fresh or frozen cranberries; 3 cup sifted flour; 2 teaspoon baking soda; 2 teaspoon baking powder; 3 teaspoon cinnamon; 1 teaspoon salt; 1/2 teaspoon ground ginger; 1/2 teaspoon finely ground black pepper; 1/4 teaspoon ground cloves; 1/4 teaspoon nutmeg; 1/4 teaspoon allspice; 1 1/2 cup pumpkin puree; 2 cup granulated sugar; 2 sticks of unsalted butter; 4 large eggs; 1 teaspoon vanilla; FOR THE CRUMB TOPPING:; 1 1/2 cup flour; 2/3 cup brown sugar; pinch salt; 8 tablespoon unsalted butter, melted; FOR THE ICING:; 2 cup confectioners sugar; 2 tablespoon milk

Cranberry Pumpkin Coffee Cake

By: Amanda from Amanda's Cookin

This fall time favorite is a must if you love pumpkin. With a brown sugar crumb topping and a delicious sugary glaze, Cranberry Pumpkin Coffee Cake is a one of a kind treat that cake lovers will enjoy. Have a slice for breakfast or dessert and see what all of the fuss is about. After your first bite, we guarantee you'll be hooked.

Ingredients

FOR THE COFFEE CAKE:
1 cup chopped walnuts
1/2 cup chopped pecans
12 ounces (2 cups) fresh or frozen cranberries
3 cups sifted flour
2 teaspoons baking soda
2 teaspoons baking powder
3 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon finely ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 1/2 cup pumpkin puree
2 cups granulated sugar
2 sticks of unsalted butter
4 large eggs
1 teaspoon vanilla
FOR THE CRUMB TOPPING:
1 1/2 cup flour
2/3 cup brown sugar
pinch salt
8 tablespoons unsalted butter, melted
FOR THE ICING:
2 cups confectioners sugar
2 tablespoons milk

Instructions

Preheat oven to 350 degrees F. Grease and flour two 9-inch layer cake pans.
Wash and drain the cranberries if they are fresh. If frozen, donâ€™t thaw, just bring them out of the freezer while you are preparing the batter.
Whisk together the flour, baking soda, baking powder, cinnamon, salt, ginger, pepper, cloves, nutmeg, and allspice. Set aside.
In the bowl of an electric mixer, beat the butter until creamy, about 2 minutes. Add sugar and beat on medium speed until light a fluffy.
Add eggs, one at a time, waiting about 30-45 seconds in between each one.
Add pumpkin puree and vanilla and mix until incorporated. Turn mixture down to low speed and slowly add the dry ingredients, beating only until smooth. Fold in walnuts and cranberries. Turn into pans.
If using crumb topping (I did not) add it now, before putting cakes in the oven (recipe below). Bake for 60-70 minutes or until a cake tester inserted in the middle comes out clean.
Cool in pan(s) for 15 minutes, then turn out onto rack.
When cool, drizzle with icing if you didnâ€™t use crumb topping.
For the Icing:
In a bowl, mix sugar and milk with a small spoon until desired consistency is reached. Add drops of milk to thin if needed. Drizzle over cakes and (if desired) sprinkle with chopped nuts.
For the Crumb Topping:
Mix this all together to make damp crumbs.