CRANBERRY PECAN COFFEE CAKE

Steps:

• Preheat oven to 350°F. Butter 12-inch-diameter silicon Bundt pan. Add berries and mango juice to food processer, grind several times, but leave some of the pulp course (it will be a little juicy). Beat sugar and butter in large bowl until light. Add eggs, vanilla extract and beat well. Sift flour, baking powder, baking soda and salt into medium bowl. Mix dry ingredients into butter mixture. Mix in sour cream, half of the cranberry mixture, then remaining dry ingredients, except for brown sugar. Pour 1/3 of batter into prepared pan. Add 1/3 berry mixture by tablespoons evenly over batter. Drop 1/3 batter by spoonful's, next. Using back of spoon, carefully spread the batter over berry mixture, and repeat with final 1/3 of & berry mixture (Sprinkle this layer of berries with pecans and brown sugar). Top off with final batter. Bake until tester inserted into center of cake comes out clean, about 1 hour 10 minutes. Cool in pan on rack. Can be prepared 1 day ahead. Store at room temperature.