Description
A delicious and moist cranberry pecan coffee cake perfect for breakfast or dessert.
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 large egg
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup fresh or frozen cranberries, chopped
- 1/2 cup pecans, chopped
- 1 teaspoon cinnamon
- 1/4 cup brown sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
- Add the softened butter, egg, vanilla extract, and milk to the dry ingredients. Mix until just combined and smooth.
- Fold in the chopped cranberries and pecans gently until evenly distributed.
- Pour the batter into the prepared cake pan, smoothing the top.
- In a small bowl, mix the brown sugar and cinnamon together. Sprinkle this mixture evenly over the top of the batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a lighter version, substitute half of the all-purpose flour with whole wheat flour.
- To add a festive touch, drizzle a simple icing 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: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg