Description
A delightful Christmas Cranberry Pecan Coffee Cake that is perfect for holiday gatherings.
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 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen cranberries, roughly chopped
- 1 cup pecans, chopped
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Mix well.
- Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
- Fold in the chopped cranberries and pecans gently until evenly distributed.
- Pour the batter into the prepared baking pan and spread it evenly.
- In a small bowl, mix the brown sugar and cinnamon together. Sprinkle this mixture evenly over the top of the batter.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the coffee cake to cool in the pan for about 10 minutes before slicing and serving.
Notes
- For a festive twist, try adding a teaspoon of orange zest to the batter for a citrusy flavor.
- You can also substitute walnuts for pecans if you prefer.
- For a sweeter touch, drizzle a simple glaze made from powdered sugar and milk over the cooled cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg