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Cinnamon Pecan & Cherry Coffeecake

This aroma of sugar, butter and pecans fill the air as this bakes for about 45 minutes. This is cake is a modified version of Cinnamon-Pecan Coffeecake from Nancie McDermott

What you need

Cinnamon-Cherry filling

1 1/2 cups light brown sugar
3 tablespoons all-purpose flour
4 tablespoons cinnamon
1 1/2 cups chopped dried cherries
1 1/2 cup coarsely chopped pecans
3/4 cup (1 1/2 sticks) melted butter

Coffee cake

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon good-quality vanilla extract
1 cup milk
1 cup (2 sticks) butter, softened
1 cup sugar
2 eggs

What you do

1. Heat the oven to 350 degrees and grease and flour a 13-by-9-inch pan.
2. To make the filling, combine the light brown sugar, flour and cinnamon in a medium bowl. Stir with a fork to mix everything together.
3. Combine the chopped cherries and nuts in another bowl and mix together.
4. Place the nut mixture, the cinnamon mixture and melted butter by the baking pan.
5. To make the cake batter combine the flour, baking powder and salt in a medium bowl. Stir with a fork to mix well.
6. In another bowl, stir the vanilla into the milk and put aside.
7. With a mixer (I used my stand mixer), cream together the butter and add the sugar until pale yellow and evenly mix. About 2 minutes.
8. Add the eggs, one at a time until blended for another two minutes until the mixture is smooth and light.
9. Add one-third of the flour mixture until the flour disappears into the batter.
10. Add one-third of the milk-vanilla mixture.
11. Repeat two more times alternating one-third of the flour mixture with one-third of the milk mixture. When you finish it should be velvetty smooth.
12. Spread half the batter even over the bottom of the prepared pan.
13. Top with half of the cinnamon mixture, topped with half of the nut mixture, topped with half of the melted butter.
13. Spread the remaining batter on top of filling, using a spoon or spatula to smooth the batter to the edges.
14. Top with the remaining cinnamon mixture, nut mixture and butter.
15. Bake at 350 degrees for 45 to 50 minutes until the cake is golden brown. Enjoy the luscious aroma wafting through your place.
16. Cool the cake for 5 to 10 minutes on a wire rack. Then serve in squares straight from the pan. I split mine into 26 pieces.
Enjoy!

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