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Cranberry Pecan Coffee Cake Recipe

★★★★★

4.7 from 118 reviews
  • Author: lina
  • Total Time: 50-55 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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

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

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Find it online: https://yummybylina.com/cranberry-pecan-coffee-cake-recipe/