Description

This delightful Cranberry-Pecan Coffee Cake combines the tartness of fresh cranberries with the rich, nutty flavor of pecans, all wrapped in a moist, buttery cake. Topped with a spiced streusel and a sweet vanilla glaze, it’s perfect for breakfast, brunch, or a special treat any time of day.

Ingredients

Coffee Cake:

½ cup salted butter, at room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
3 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup fresh cranberries

Streusel:

6 tablespoons salted butter, softened
1 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 cup coarsely chopped pecans

Vanilla Glaze:

2 cups powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and lightly flour a tube pan.
In a large mixing bowl, cream together the ½ cup of butter, granulated sugar, and vanilla extract until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and baking soda. Add this to the creamed mixture alternately with the sour cream, blending well after each addition.

Assemble the Cake

Spread half of the batter evenly in the prepared tube pan.
Sprinkle ½ cup of fresh cranberries over the batter.

Make the Streusel

In a small bowl, combine the 6 tablespoons of softened butter, brown sugar, and pumpkin pie spice. Stir in the chopped pecans.

Layer the Streusel

Sprinkle half of the streusel mixture evenly over the batter in the pan.
Cover with the remaining batter, then top with the remaining streusel and cranberries.

Bake

Bake in the preheated oven for 50-60 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool completely on a wire rack before removing it from the pan.

Prepare the Glaze

In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth.

Finish the Cake

Once the cake is cool, drizzle the vanilla glaze over the top before serving.

Prep Time: 15 minutes
Cooking Time: 50-60 minutes
Total Time: 1 hour 10 minutes
Servings: 16

Notes

Serving Tips

Warm It Up: For the best flavor and texture, serve the Cranberry-Pecan Coffee Cake slightly warm. You can heat individual slices in the microwave for about 10-15 seconds.
Accompaniments: Pair the coffee cake with a hot cup of coffee or tea. It also goes well with a glass of cold milk.
Presentation: For a visually appealing presentation, sprinkle some powdered sugar over the top just before serving. You can also garnish with a few fresh cranberries or a sprig of mint for added color.
Cutting: Use a serrated knife to cut clean slices, especially if the cake is still slightly warm.

Storage Tips

Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. Ensure the container is sealed properly to keep the cake moist.
Refrigeration: For longer storage, keep the cake in the refrigerator. It can last up to a week when refrigerated. Make sure to cover it well to prevent it from drying out.
Freezing: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving, and warm it slightly in the microwave or oven if desired.
Glaze Storage: If you prefer, you can store the vanilla glaze separately in an airtight container in the refrigerator for up to a week. Drizzle it over the cake just before serving for a fresh look and taste.

By following these serving and storage tips, you can ensure that your Cranberry-Pecan Coffee Cake stays delicious and fresh, ready to enjoy any time you crave a sweet and nutty treat.