Cranberry-Pecan-Orange Coffee Cake Recipe

Preheat the oven to 350F. Butter and flour a 9-inch pie pan.

In a large bowl, cream the butter and sugar with a wooden spoon or electric mixer until light and fluffy. Add the egg and vanilla and beat well. In a medium bowl, combine the flour, baking powder, and salt. Stir to blend. Add to the creamed mixture alternately with the orange juice concentrate in 2 increments, beating just until smooth. Stir in the cranberries and nuts. Spread evenly in the prepared pan.

To make the streusel topping: In a small bowl or a food processor, combine the flour, butter, and sugar. Cut in the butter with your fingers or process until crumbly. Sprinkle evenly over the batter and stud with the nut halves.

Bake for 40 to 45 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan for 10 minutes, then unmold right side up on a wire rack. Serve warm or at room temperature, cut into wedges.