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Cranberry Pecan Coffee Cake Recipe

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★★★★★

5 from 54 reviews

A delightful Cranberry Pecan Coffee Cake featuring a tender, moist crumb packed with fresh cranberries and crunchy pecans, topped with a buttery pecan streusel and finished with a zesty orange glaze. Perfect for breakfast, brunch, or an afternoon treat with coffee.

Ingredients

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Pecan Streusel

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

Cake Batter

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

Glaze

  • ⅔ cup confectioner’s sugar
  • 1 Tbsp milk
  • ½ tsp orange zest

Instructions

  1. Make Pecan Streusel: In a medium bowl, combine flour, chopped pecans, granulated sugar, orange zest, ground cinnamon, and salt. Stir well to mix. Add melted butter and stir until the mixture is well combined. Set the streusel mixture aside.
  2. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 9”x3” round cake pan or spray it with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.
  3. Cream Sugars and Butter: Using a countertop mixer, cream together granulated sugar, brown sugar, and room temperature butter on medium speed until light and fluffy, about 2-3 minutes.
  4. Add Eggs: Add eggs one at a time to the creamed mixture, beating well after each addition to ensure even incorporation.
  5. Add Flavorings and Sour Cream: Mix in vanilla extract, orange zest, and sour cream on low speed until well combined, making sure not to overmix.
  6. Combine Dry Ingredients: Add the flour mixture to the wet ingredients and mix on low speed just until combined. Avoid overmixing to keep the cake tender.
  7. Add Pecans and Cranberries: Fold in chopped pecans and fresh cranberries gently using low speed until evenly distributed throughout the batter.
  8. Assemble Cake: Pour the batter into the prepared 9”x3” cake pan and smooth the top. Crumble the prepared pecan streusel evenly over the batter.
  9. Bake the Cake: Place the cake in the preheated oven and bake at 350°F for 45 minutes. To catch any drips, place a sheet pan on the rack beneath the cake pan. After 45 minutes, tent the cake with foil to protect the streusel topping and bake for an additional 40-50 minutes or until a toothpick inserted into the center comes out mostly clean.
  10. Cool the Cake: Remove the cake from the oven and place it on a wire rack. Let it cool for at least 30 minutes before slicing to allow the layers to set properly.
  11. Prepare the Glaze: In a medium bowl, whisk together confectioner’s sugar, milk, and orange zest until smooth and well combined.
  12. Glaze the Cake: Drizzle the prepared glaze over the cooled cake before serving, adding a final touch of sweetness and citrus aroma.

Notes

  • For best results, use fresh cranberries; if unavailable, frozen cranberries can be substituted but may add extra moisture.
  • You can substitute sour cream with Greek yogurt if needed for a similar texture and tanginess.
  • The cake pan should be 9 inches in diameter and 3 inches deep to accommodate the batter and streusel comfortably.
  • To avoid burning the streusel topping, tent the cake with foil after the initial baking phase as directed.
  • Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: Cranberry coffee cake, pecan coffee cake, streusel coffee cake, holiday coffee cake, orange zest glaze, brunch dessert

Find it online: https://todayquickmeals.com/cranberry-pecan-coffee-cake-recipe/