Cranberry Pecan Coffee Cake -

5 from 3 votes

Cranberry Pecan Coffee Cake

This Cranberry Pecan Coffee Cake is packed with pecans and fresh cranberries, and it's topped with a brown sugar streusel. This treat is perfect for holiday brunch!

Prep Time20

Cook Time1 40

Cooling Time30

Total Time2 30

Course: Breakfast, Brunch

Cuisine: American

Keyword: coffee cake, cranberry, pecan

Servings: servings

Calories: 421kcal

Author: David

Ingredients

Pecan Streusel

½ cup all-purpose flour
1 cup chopped pecans
⅓ cup granulated sugar
½ Tbsp orange zest
½ tsp ground cinnamon
¼ tsp salt
¼ cup unsalted butter melted

For the Cake

2½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
½ tsp salt
1¼ cups granulated sugar
¼ cup brown sugar
¾ cup unsalted butter room temperature
3 large eggs room temperature
1½ tsp vanilla extract
½ Tbsp orange zest
1¼ cups sour cream
½ cup chopped pecans
1½ cups fresh cranberries see note

For the Glaze

⅔ cup confectioner’s sugar
1 Tbsp milk
½ tsp orange zest

Instructions

Pecan Streusel

Using a medium bowl, add flour, pecans, sugar, orange zest, cinnamon and salt; stir until well combined.
Add butter and stir until well combined. Set mixture aside.

For the Cake

Preheat oven to 350°F.
Grease and flour (or spray with nonstick cooking spray) a 9”x3” round cake pan. Set pan aside. (See note below.)
Using a medium bowl, add the flour, baking powder, baking soda, cinnamon and salt; stir until well combined. Set mixture aside.
Using a countertop mixer, cream together the sugar, brown sugar and butter until light and fluffy (~2-3 minutes on medium speed).
Add eggs, one at a time, mixing after each addition.
Add vanilla, orange zest and sour cream; mix on low speed until well combined.
Add flour mixture (from above); mix on low until just combined.
Add pecans and cranberries; mix on low speed until just combined.
Transfer batter into prepared 9”x3” pan.
Crumble streusel on top of batter.
Bake at 350°F for 45 minutes. (Tip: Place a sheet pan on the rack below to catch any batter that might try to escape.)
Tent the top of the cake with a piece of tin foil to prevent the streusel from burning. Continue baking for another 40-50 minutes, or until a toothpick inserted into cake comes out mostly clean.
Place cake on wire rack for at least 30 minutes before slicing.

For the Glaze

Using a medium bowl, whisk together the powdered sugar, milk and orange zest until well combined. Drizzle glaze over cooled cake before serving.

Notes

Thawed frozen cranberries can be substituted if fresh cranberries are not available.

It’s important to use a deep cake pan for this cake. (I actually used a 9”x3” springform pan.) If you don’t have a deep pan, then you can split the batter into two smaller pans and reduce the overall baking time.

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