Cranberry Pecan Coffee Cake Recipe

Introduction

This Cranberry Pecan Coffee Cake is a delightful blend of tart cranberries and crunchy pecans, perfect for any breakfast or brunch. Its cinnamon-sugar topping adds a lovely touch of sweetness and spice to every bite.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 cup fresh or frozen cranberries, chopped
• 1/2 cup pecans, chopped
• 1 teaspoon cinnamon
• 1/4 cup brown sugar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
2. Step 2: In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
3. Step 3: Add the softened butter, egg, vanilla extract, and milk to the dry ingredients. Mix until just combined and smooth.
4. Step 4: Fold in the chopped cranberries and pecans gently until evenly distributed.
5. Step 5: Pour the batter into the prepared cake pan, smoothing the top.
6. Step 6: In a small bowl, mix the brown sugar and cinnamon together. Sprinkle this mixture evenly over the top of the batter.
7. Step 7: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• For extra flavor, toast the pecans lightly before adding them to the batter.
• You can substitute fresh cranberries with frozen ones without thawing.
• Add a lemon glaze on top after baking for a bright, zesty finish.

Storage

Store the coffee cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave or oven before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work perfectly in this recipe. There’s no need to thaw them; just chop and fold them into the batter as directed.

How do I know when the coffee cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is fully baked and ready to cool.

Cranberry Pecan Coffee Cake Recipe

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★★★★★

4.7 from 118 reviews

• Author: lina
• Total Time: 50-55 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Cranberry Pecan Coffee Cake combines tart cranberries with crunchy pecans in a moist, tender cake, perfect for breakfast or a delightful afternoon treat. The cinnamon and brown sugar topping adds a sweet, spicy crunch that complements the rich buttery batter. Easy to make and beautifully spiced, this coffee cake is ideal for gatherings or cozy mornings with a cup of coffee or tea.

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Ingredients

Scale 1x2x3x

Cake Batter

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 cup fresh or frozen cranberries, chopped
• 1/2 cup pecans, chopped

Topping

• 1 teaspoon cinnamon
• 1/4 cup brown sugar

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir these together until evenly mixed.
3. Add Wet Ingredients: Add the softened unsalted butter, large egg, vanilla extract, and milk to the dry ingredients. Mix gently until just combined and the batter is smooth, avoiding overmixing to keep the cake tender.
4. Fold in Cranberries and Pecans: Gently fold the chopped cranberries and chopped pecans into the batter, distributing them evenly throughout without stirring too vigorously.
5. Prepare the Cake Pan: Pour the batter into the prepared cake pan and smooth the top evenly with a spatula.
6. Create Topping: In a small bowl, mix the brown sugar and cinnamon together. Sprinkle this cinnamon-sugar mixture evenly over the top of the batter in the pan.
7. Bake the Cake: Place the cake pan in the preheated oven and bake for 35-40 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely before slicing and serving.

Notes

• Fresh or frozen cranberries can be used; if frozen, do not thaw to prevent the batter from becoming watery.
• Ensure butter is softened but not melted for proper texture in the batter.
• To toast pecans, briefly bake them at 350°F for 5-7 minutes for enhanced flavor before adding to the batter (optional).
• This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• For extra moistness, serve with a light cream cheese glaze or drizzle of icing sugar glaze.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Keywords: cranberry pecan coffee cake, coffee cake recipe, fruit and nut cake, breakfast cake, cinnamon sugar topping