Marshall Field’s Sour Cream Cranberry Pecan Coffeecake

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PHOTO – CHICAGO – MARSHALL FIELD'S DEPARTMENT STORE – SANTA'S ROOM – 1948 –  FROM DEEP SPACE DAGUERREOTYPE SITE | CHUCKMAN'S PHOTOS ON WORDPRESS:  CHICAGO NOSTALGIA AND MEMORABILIA

For the cake: 

1 c. butter (2 sticks), melted and slightly cooled, 2 c. sugar, 2 eggs, beaten, 1 c. sour cream, 1 t. vanilla, 1 1/2 c. flour, 1/4 c. wheat germ , 1 t. salt, 1 t. baking powder, 2 c. fresh or dried chopped cranberries,

For the filling:

1/2 c. chopped pecans, 1 T. dark brown sugar, 1 t. ground cinnamon

Preheat the oven to 350 F. Butter a 10 cup, fluted Bundt pan and set aside.

Combine the melted butter, sugar, eggs, sour cream, and vanilla in a large bowl and mix well. Stir in the flour, wheat germ, salt, and baking powder and mix until just combined. Do not over mix. Fold in the cranberries.

In a separate bowl, combine the pecans, brown sugar, and cinnamon and toss to mix well.

Pour half the batter into the Bundt pan. Sprinkle on the nut mixture then layer on the remaining batter. Bake for 50 to 60 min., until firm and golden brown on top. Let cool for 10 min. before inverting onto a plate.

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