Cranberry Pecan Coffee Cake
This Cranberry Pecan Coffee Cake is loaded with holiday flavor from crunchy pecans, fresh cranberries, a brown sugar streusel filling, and a simple cream cheese frosting.
Equipment
- stand mixer or hand mixer
Ingredients
Cake
- ½ cup butter
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ cups fresh cranberries divided
- non-stick cooking spray
Streusel Filling
- 5 tablespoons salted butter melted
- ¾ cup brown sugar
- 1 ½ teaspoons cinnamon
- 1 cup pecans chopped
Cream Cheese Frosting (optional)
- 3 oz cream cheese
- ½ cup powdered sugar may use up to ¾ cup to get desired consistency
- 1 tbsp whole milk or cream, may use up to 2 tbsp to get desired consistency
Garnishes (optional)
- extra cranberries and pecans
Instructions
- Preheat oven to 350 degrees.
- Mix together all of the streusel filling ingredients in a small bowl. Set aside.
- Cream butter and sugars together in a large mixing bowl. Add in vanilla, eggs and sour cream and mix until smooth.
- Mix in flour, baking soda and baking powder until well combined.
- Fold in ½ cup of the cranberries.
- Prepare bundt pan by spraying with non-stick cooking spray. If desired, sprinkle a few tablespoons of pecans and cranberries in the bottom of the pan. (There's no need to measure, this is decorative.)
- Pour half the cake batter into the pan. Pat down along the center, making a dent to place the filling into. (See pictures.)
- Spread the streusel filling into the indented batter. Top with ½ cups of cranberries.
- Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with last remaining ½ cup of cranberries and an optional handful of pecans.
- Bake for 45-50 minutes. Check on the cake frequently to be sure you don't overbake it.
- If making the optional cream cheese frosting: Whisk the cream cheese, powdered sugar, and milk together in a small bowl. Drizzle over the coffee cake, after allowing it to cool to room temperature.
Nutrition
Serving: 1gCalories: 438kcalCarbohydrates: 64gProtein: 6gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 60mgSodium: 220mgPotassium: 164mgFiber: 2gSugar: 38gVitamin A: 431IUVitamin C: 2mgCalcium: 94mgIron: 2mg
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