Description

Cranberry Pecan Coffee Cake is a delightful fusion of tart cranberries and crunchy pecans, creating a moist, fluffy treat that’s perfect for any occasion. Whether enjoyed for brunch or as a sweet dessert, this cake envelops your senses with its inviting aroma and rich flavors. Each slice offers a comforting experience reminiscent of cozy gatherings and joyful moments. Easy to make and visually appealing, this coffee cake is sure to impress family and friends alike.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1 cup sour cream (or Greek yogurt)
1 cup fresh or frozen cranberries
1 cup pecans, chopped
1 tsp cinnamon
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream and vanilla.
Gradually fold dry ingredients into wet ingredients until just combined; do not overmix.
Gently fold in cranberries and chopped pecans.
Pour batter into the prepared pan and smooth the top. Bake for 40-45 minutes or until golden brown.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (85g)
Calories: 320
Sugar: 18g
Sodium: 220mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg

Keywords: For added flavor variations, swap cranberries with blueberries or include dark chocolate chips. Ensure all ingredients are at room temperature before mixing for optimal texture.