This recipe came from A Harvest of Pumpkins and Squash by Lou Seibert Pappas, and is seriously good. The raw sugar and nuts on top gives it a crispy crust, and the cake itself is really moist. I used freeze dried cranberries, and was happy with the results - I don't think I would have liked fresh. It has some odd ingredients such as corn meal and sour cream, but the final product is obviously a professional recipe. The recipe calls for cooling to room temperature before serving. The Hub and I could not wait that long and eating it warm was so good that we heated the rest up each time we had it.
Cranberry-Pecan Pumpkin Coffeecake
1 cup chopped pecans or walnuts
1 1/4 cups all-purpose flour
1/3 cup white or yellow cornmeal
1 tsp baking soda
1/2 tsp salt
1 1/2 tsps ground cinnamon
1 tsp ground cloves
2 large eggs
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/3 cup canola oil
1/3 cup sour cream (I used Greek yogurt)
1 cup pumpkin puree
1 cup fresh or dried cranberries
3 tbsps raw sugar
Preheat oven to 350 degrees F. Butter and flour a 9-inch square baking pan. (I used spray.)
Spread the pecans in a small baking pan and bake until lightly toasted, 8 to 10 minutes.
In a medium bowl, whisk together the flour, cornmeal, baking soda, salt, cinnamon, ginger and cloves . In a large bowl, combine the eggs, granulated sugar, brown sugar, oil, sour cream and pumpkin and beat with a large whisk or an electric beater until smooth. Add the dry ingredients to the pumpkin mixture and mix just until incorporated. Stir in the cranberries and 2/3 cup of nuts. Scrape the batter into the prepared pan and smooth the top. Scatter the remaining 1/3 cup nuts on top and sprinkle with the raw sugar.
Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan to room temperature, then cut into 12 rectangles. Store in an airtight container at room temperature for up to 2 days, or wrap tightly and freeze for up to 1 month.