Ultra-moist and rich, with a nutty, brown sugar layer in the center. Haven't made this for a few years, mainly because I couldn't find the recipe. I'm giving you the cranberry and pecan version, but in the summer substitue fresh blueberries and sliced almonds if you like.
Classic American Coffee Cake
1 cup unsalted butter, melted and slightly cooled
2 cups granulated sugar
2 eggs, beaten
1 cup sour cream
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup wheat germ
1 teaspoon table salt (not kosher salt)
1 teaspoon baking powder
2 scant cups fresh or frozen cranberries, roughly chopped
1/2 cup chopped pecans
1 tablespoon dark brown sugar
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees F. Grease a 10-cup, fluted, nonstick Bundt pan with nonstick spray.
Combine the melted butter, sugar, eggs, sour cream, and vailla 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 of the batter into the prepared pan. Sprinkle on the nut mixture. Cover with the remaining batter. Bake for 50 to 60 minutes, until firm and golden brown on top. Allow to cool for 10 minutes or so, before inverting onto a plate to unmold.