Description

There’s something incredibly comforting about a warm slice of coffee cake, especially when it’s infused with the tartness of cranberries and the rich, buttery flavor of pecans. This Cranberry-Pecan Coffee Cake is a delightful treat that conjures images of cozy mornings, holiday gatherings, and lazy afternoons spent with loved ones. Originating from the traditional American coffee cake, this recipe combines the sweet and nutty flavors of pecans with the bright acidity of cranberries, making it a perfect complement to your morning coffee or an indulgent afternoon snack.

What makes this coffee cake truly special is its texture—a soft, tender crumb that practically melts in your mouth. The crunch of the pecans and the bursts of tartness from the cranberries create a delicious contrast that elevates this cake to a new level. Whether you're a novice baker or a seasoned pro, you’ll find that the process is straightforward and rewarding. This recipe is not only a feast for the palate but also a wonderful opportunity to share the joy of baking with family and friends.

Ingredients

• For the cake:
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh or frozen cranberries, halved
• 1 cup pecans, chopped
• For the streusel topping:
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 cup pecans, chopped
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted

Preparation Method

Begin by preheating your oven to 350°F (175°C). This step is crucial as it ensures that the cake bakes evenly and achieves that perfect golden-brown color. While the oven is warming up, prepare a 9x13-inch baking pan by greasing it with butter or lining it with parchment paper for easy removal later.

In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, cream these together on medium speed until the mixture is light and fluffy. This process usually takes around 3 to 5 minutes. The incorporation of air into the butter and sugar is key to achieving a light texture in your cake.

Once the butter and sugar are well creamed, add in the eggs, one at a time, mixing well after each addition. Follow this with the vanilla extract and sour cream, continuing to mix until everything is fully combined. The sour cream not only adds richness but also contributes to the cake's moist texture.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, being careful not to overmix. Overmixing can lead to a denser cake, which we want to avoid. Just mix until you see no dry flour and the batter is smooth.

Now comes the fun part—fold in the cranberries and chopped pecans. Use a spatula to gently mix these in, ensuring they are evenly distributed throughout the batter. The vibrant red cranberries will add a pop of color and a burst of flavor in every bite.

In another bowl, prepare the streusel topping by mixing together the flour, brown sugar, chopped pecans, and ground cinnamon. Pour in the melted butter and stir until the mixture resembles coarse crumbs. This topping is what gives the cake its delightful crunch and adds an extra layer of flavor.

Pour the cake batter into your prepared baking pan, using a spatula to smooth the top. Generously sprinkle the streusel topping over the batter, ensuring it's evenly distributed. This will create a deliciously crunchy layer on top of your cake once baked.

Place the pan in the preheated oven and bake for 45 to 50 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs attached, your coffee cake is ready. The aroma wafting through your kitchen during baking will be nothing short of heavenly, making it hard to wait for the cake to cool.

Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely. This step is essential as it prevents the bottom from becoming soggy while cooling.

The cake can be served warm or at room temperature, and it pairs beautifully with a cup of coffee or tea. The combination of flavors in this coffee cake makes it a versatile dessert that can be enjoyed any time of day.

Tips and Conclusion

For an added twist, consider substituting the cranberries with blueberries or raspberries, depending on your preference or what you have on hand. You can also make this cake ahead of time and store it in an airtight container for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it. This coffee cake can be frozen for up to three months. Simply thaw it in the refrigerator overnight when you're ready to enjoy it again.



Preparing this Cranberry-Pecan Coffee Cake is not just about baking; it’s about creating a moment of joy and warmth in your kitchen. Each step is infused with the love of homemade goodness, and the end result is a cake that’s perfect for sharing with friends and family. Whether you savor it for breakfast, a snack, or dessert, each bite will remind you of the special moments spent around the table.

As you enjoy your coffee cake, why not explore some other delightful recipes on our site? You might discover a scrumptious muffin recipe or an equally indulgent chocolate cake that will inspire your next baking adventure. Share this delightful recipe with your friends and family, and encourage them to join in on the fun of baking. Happy baking!