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Cranberry Pecan Coffee Cake: Discover a Tasty Recipe!

A delicious and moist cranberry pecan coffee cake perfect for breakfast or dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
  3. Add the softened butter, egg, vanilla extract, and milk to the dry ingredients. Mix until just combined and smooth.
  4. Fold in the chopped cranberries and pecans gently until evenly distributed.
  5. Pour the batter into the prepared cake pan, smoothing the top.
  6. In a small bowl, mix the brown sugar and cinnamon together. Sprinkle this mixture evenly over the top of the batter.
  7. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 30mgSodium: 200mgFiber: 1gSugar: 15g

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.

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