Cranberry-Pecan Coffeecake

• 1 cup PLANTERS Pecan Halves, divided
• 3/4 cup (1-1/2 sticks) margarine or butter, softened
• 1-1/2 cups granulated sugar
• 2 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 tsp. vanilla
• 2-1/4 cups flour
• 2 tsp. CALUMET Baking Powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup dried cranberries, divided
• Simple Powdered Sugar Icing

1. Preheat oven to 350F.
2. Remove 1/3 cup of the pecan halves; reserve for garnish.
3. Coarsely chop remaining pecans; set aside.
4. Beat margarine and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy.
5. Add eggs, one at a time, beating well after each addition.
6. Blend in sour cream and vanilla.
7. Add flour, baking powder, baking soda and salt; mix well.
8. Stir in the chopped pecans and 1/2 cup of the cranberries.
9. Pour batter into lightly greased 10-inch tube pan.
10. Bake 45 to 60 min.or until toothpick inserted in center comes out clean.
11. Cool in pan 10 min.
12. Remove from pan; cool completely on wire rack.
13. Drizzle with Simple Powdered Sugar Icing.
14. Top with the reserved 1/3 cup pecan halves and the remaining 1/2 cup cranberries.
15. Let stand until icing is firm.

halves, margarine, sugar, eggs, s, vanilla, flour, baking powder, baking soda, salt, cranberries, simple

Taken from www.kraftrecipes.com/recipes/cranberry-pecan-coffeecake-56740.aspx (may not work)