Cranberry pecan coffee cakes

• 4 large eggs, room temperature 
• 1½ cups (340g) sour cream 
• 1 tablespoon vanilla extract 
• 2½ cups + 2 tablespoons (315g) all-purpose flour, sifted 
• 1½ cups (300g) granulated sugar 1 tablespoon baking powder 
• ¾ teaspoon baking soda 
• ¾ teaspoon sea salt ¾ cup (171g) unsalted butter, softened 
• 1 recipe Streusel (see below) 
• ½ cup (130g) cranberries, fresh or frozen, roughly chopped 
• ½ cup (58g) pecan pieces
• 1½ cups Crisp Topping

Preparation:

Preheat oven to 375°. Coat a 9×13 baking pan with nonstick spray. In a medium bowl, whisk together eggs, sour cream, and vanilla. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, baking soda, and salt on low speed. Add butter and half of sour cream mixture. Cream on low speed until mixture resembles wet sand, 1 to 2 minutes. Scrape bowl well with a rubber spatula. Add remaining sour cream mixture in 2 additions, scraping the bowl well after each addition. Increase speed to medium and cream until batter is light and fluffy. Pour ⅓ of batter into prepared dish. Sprinkle 1 cup streusel evenly over batter. Add another ⅓ of batter and 1 cup streusel. Pour remaining batter on top, and sprinkle cranberries and pecans evenly over batter. Cover with remaining streusel and crisp topping. Bake, rotating halfway through, until a toothpick comes out clean, about 1 hour.