This breakfast, brunch, or dessert-worthy pecan and cranberry coffee cake is surprisingly simple to make.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 8-inch cake |
Ingredients
- cooking spray
- 1 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
- boiling water as needed
- 1 cup unsalted butter, melted
- ½ cup white sugar
- 2 large eggs, lightly beaten
- 1 teaspoon almond extract
- 1 teaspoon grated orange zest
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ⅔ cup coarsely chopped pecans
- 1 tablespoon powdered sugar, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch springform pan with cooking spray and set on top of a baking sheet lined with foil.
- Rehydrate the cranberries by placing them in a bowl and adding boiling water to cover. Let sit for about 10 minutes, drain well, and set aside.
- Combine melted butter, sugar, eggs, almond extract, and orange zest in a medium bowl. Whisk flour, baking powder, baking soda, and salt together in another bowl and stir into the butter mixture just until combined. Fold in pecans and cranberries. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for about 15 minutes. Remove cake from the springform pan, sprinkle with powdered sugar, and serve.
- To give the cake a little more eye appeal, I like to place some whole pecans on top of the batter before the cake goes into the oven.
Nutrition Facts
| Calories | 475 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 16 g |
| Sodium | 212 mg |
| Sugars | 24 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! No changes made the first time but I might try and swap for gluten free flour and see how it goes. Will be on the thanksgiving table!
I don’t like the texture of this cake, something is missing. There are too much nuts and cranberries in one cake and when you cut a slice out, it just crumbled. It needs something to bind it all together, maybe I’ll add some sour cream in the mixture next time.
A bit heavy and dry
I didn’t use spring form pan, just a 9 inch square cake pan and it came out perfect. Delicious, crispy on out side and tender inside. Love it. Will make again.
It was tasty but quite dry and I baked it in a Wolf steam oven on the convection humid setting. I think I’ll try it again with must room temperature butter rather than melting it. There was quite a bit of butter that settled to the bottom on the spring form pan and was wasted.
Love this recipe! I made no changes, thank goodness. The flavor of cranraisins & pecans is wonderful. This will be a “goto” recipe from now on.
Delicious! I followed the recipe exactly. As long as I was getting the baking dishes dirty, I made two separate batches and gave one away. It’s pretty easy to put together.
I did not make changes. It was perfect served at coffee received compliments
This coffee cake is excellent! Crispy on the outside, moist and tasty inside. I will make this again