Cranberry Coffee Cake

Here's a gem of a dessert from the Richmond Nature Park society in Richmond, B.C., where 80 per cent of Canada's cranberries are harvested.

• Ready In: 1 hr 5 mins
• Serves: 12-16
• Yields: 1 cake

Ingredients

• 1 (250 g) package cream cheese, softened
• 1 1⁄2 cups granulated sugar
• 1  cup butter, softened
• 1 1⁄2 teaspoons vanilla
• 4  eggs
• 2 1⁄4 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 2 1⁄2 cups cranberries
• 1⁄2 cup  chopped pecans
• 1  tablespoon icing sugar

Directions

1. In large bowl, beat together cream cheese, sugar, butter and vanilla until smooth; beat in eggs, one at a time.
2. Combine 2 cups of the flour, baking powder, salt and nutmeg; add to batter in three additions.
3. Toss together cranberries, pecans and remaining flour; fold into batter.
4. Spoon into greased 10-inch Bundt Pan.
5. (3 L) Bake in 350 F.
6. oven for 55 to 65 minutes or until tester inserted in center comes out clean.
7. Let cool in pan for 15 minutes; turn out onto rack.
8. Dust with icing sugar.
9. Makes 12 to 16 servings.