Introduction

This Cranberry Pecan Coffee Cake is a delightful treat combining tart fresh cranberries with crunchy pecans and a fragrant orange-infused streusel topping. Perfect for breakfast or afternoon coffee, it’s both moist and flavorful with a sweet glaze to finish.

A slice of crumb cake with three visible layers sits on a white square plate on a white marbled texture. The bottom layer is a light yellow cake speckled with red cranberries and bits of nuts, the middle layer is the same inside cake but with more cranberries and nuts, and the top layer is a golden brown crumbly topping with small chunks of pecans. White icing is drizzled unevenly across the crumb topping, and a red cranberry rests near the base of the slice by a silver fork. In the background, part of an orange half and a blurred portion of another crumb cake slice are visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Pecan Streusel:

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

For the Cake:

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

For the Glaze:

⅔ cup confectioner’s sugar
1 tablespoon milk
½ teaspoon orange zest

Instructions

Step 1: Prepare the pecan streusel by combining the flour, chopped pecans, granulated sugar, orange zest, cinnamon, and salt in a medium bowl. Stir in the melted butter until the mixture is well combined. Set aside.
Step 2: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch by 3-inch round cake pan, or spray with nonstick cooking spray. Set the pan aside.
Step 3: In another medium bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt. Set this dry mixture aside.
Step 4: Using a countertop mixer, cream the granulated sugar, brown sugar, and room temperature butter together on medium speed until light and fluffy, about 2-3 minutes.
Step 5: Add the eggs one at a time, mixing well after each addition.
Step 6: Mix in the vanilla extract, orange zest, and sour cream on low speed until well combined.
Step 7: Gradually add the flour mixture, mixing on low speed just until combined.
Step 8: Fold in the chopped pecans and fresh cranberries gently on low speed until evenly distributed.
Step 9: Transfer the batter to the prepared pan and evenly crumble the pecan streusel mixture over the top.
Step 10: Bake at 350°F for 45 minutes. To catch any batter spills, place a sheet pan on the rack below.
Step 11: Tent the cake with a piece of foil to prevent the streusel from burning. Continue baking for another 40-50 minutes or until a toothpick inserted into the center comes out mostly clean.
Step 12: Remove the cake from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
Step 13: For the glaze, whisk together the confectioner’s sugar, milk, and orange zest in a medium bowl until smooth. Drizzle over the cooled cake before serving.

Tips & Variations

For a moister cake, make sure your eggs and butter are at room temperature before mixing.
Fresh cranberries can be substituted with frozen; just do not thaw before adding to the batter to prevent discoloring.
Try adding a sprinkle of chopped walnuts or almonds for a different nutty flavor.
If you prefer a less tart flavor, reduce the amount of cranberries slightly or add a bit more brown sugar.
Use freshly grated orange zest for the best citrus aroma.

Storage

Store the coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature, and refresh by warming slightly in a low oven before serving. The glaze is best added just before serving to keep it fresh.

How to Serve

A close-up image shows a slice of crumb cake on a white square plate placed on a white marbled surface. The cake slice has two main layers: a moist, light yellow cake base mixed with red cranberries and chunks, and a thick crumbly brown streusel topping with a crunchy texture. White icing is drizzled unevenly over the top and sides of the crumb topping. A few small whole cranberries and an orange slice rest beside the plate, with a blurred second cake slice in the background. The scene is bright and clear. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of berry in this coffee cake?

Yes, you can substitute fresh cranberries with raspberries or blueberries, but keep in mind the moisture content and tartness may vary slightly and affect the texture and flavor.

How can I tell when the cake is done baking?

A toothpick inserted into the center should come out mostly clean with just a few moist crumbs attached. The cake will also start to pull away slightly from the edges of the pan.