CRANBERRY PUMPKIN COFFEE CAKES

1 cup chopped walnuts

1/2 cup chopped pecans
2 cups fresh or frozen cranberries
3 cups sifted flour
2 tsp baking soda
2 tsp baking powder
3 tsp ground cinnamon
1 tsp salt
1/2 tsp ground ginger
1/2 tsp finely ground black pepper
1/4 tsp ground cloves
1/4 tsp allspice
1/4 tsp nutmeg
1 1/2 cups pumpkin puree (canned pumpkin)
2 cups granulated sugar
2 sticks unsalted butter
4 large eggs
1 tsp vanilla extract

Preheat oven to 350 degrees.
Grease and flour two 9-inch round cake pans; set aside.

Wash and drain fresh cranberries. If using frozen berries, do not thaw; set out while you mix the batter.

In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, ginger, pepper, cloves, allspice, and nutmeg; set aside.

Put the butter into large mixer bowl and beat around two minutes until creamy. Add the sugar and beat at medium speed until light and fluffy.

Add the eggs, one at a time, beating each 30 to 45 seconds before adding the next one. Add the pumpkin puree and vanilla extract; mix until incorporated.  Turn mixer speed to low and gradually add the dry ingredients; mix just until incorporated.  Stir in the walnuts and pecans.

Divide the batter evenly between the two prepared pans.

CRUMB TOPPING:
1 1/2 cups flour
2/3 cup brown sugar
pinch of salt
8 tbsp butter, melted

Mix crumb topping ingredients together to form damp crumbs. Sprinkle evenly over the batter.

Bake cakes at 350 degrees for 60 to 70 minutes or until a wooden toothpick inserted in the centers comes out clean. Allow to cool in pans for 15 minutes before removing to wire racks to cool completely.

ICING DRIZZLE:
2 cups powdered sugar
2 tbsp milk

Combine the powdered sugar and milk and stir to a drizzling consistency.  Add milk, a drop at a time, if needed.  Drizzle over the cooled cakes.

Note: May top cakes with additional nuts, if desired.

FILE PHOTO