Cranberry Pecan Coffee Cake

• 1-3/4 cups :cake flour
• 1 teaspoon :baking powder
• 1 teaspoon :baking soda
• 1/2 teaspoon :salt
• 3/4 cup :butter or margarine
• 1-1/2 cups :brown sugar
• 4 :eggs
• 2-1/2 teaspoons :vanilla extract
• 1 teaspoon :ground cinnamon
• 3/4 cup :milk
• 1/4 cup :dried cranberries
• 1/4 cup :chopped toasted pecans
• 1/3 cup :dark brown sugar
• 1/4 cup :white sugar
• 1 teaspoon :ground cinnamon

Preparation

1. Preheat oven to 350.
2. Butter and flour a 9 inch spring form pan.
3. Sift together the flour, baking powder, baking soda and salt; set aside.
4. In a large bowl, cream together the butter and 1 1/2 cup sugar until light and fluffy.
5. Beat in the eggs one at a time, then stir in the vanilla and 1 teaspoon cinnamon.
6. Beat in the flour mixture alternately with the milk.
7. Fold in cranberries and pecans.
8. Pour batter into prepared pan.
9. Mix together 1/3 cup brown sugar, 1/4 cup white sugar, and 1 teaspoon cinnamon; sprinkle over cake, and swirl through the batter.
10. Bake in the preheated oven for 75 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Allow to cool.