Pecan Cranberry Coffee Cake

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 1 cup plain yogurt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 can (14 ounces) whole-berry cranberry sauce
• 1 cup chopped pecans
• 1/3 cup packed brown sugar
• 1/4 cup sugar
• 1 teaspoon ground cinnamon

1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the yogurt and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture alternately with yogurt mixture.
2. Set aside 1-1/2 cups batter; pour remaining batter into a greased 11x7-in. baking dish. Top with half of the cranberry sauce. Combine topping ingredients; sprinkle half over cranberry sauce. Top with reserved batter and remaining cranberry sauce and topping. Bake at 325u0b0 for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

butter, sugar, eggs, plain yogurt, vanilla, flour, baking powder, baking soda, salt, wholeberry, pecans, brown sugar, sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/pecan-cranberry-coffee-cake/ (may not work)