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Cranberry-Pecan Coffeecake
A cranberry-laden coffeecake is perfect for breakfast or for any occasion where cake is present—no glazes or frosting needed.
Course:
Breakfast, Dessert
Keyword:
coffeecake, cranberries, pecans
Ingredients
1/2
cup
plus 6 tablespoons butter, divided and softened
3/4
cup
sugar
2
teaspoons
vanilla
3
eggs
2
cups
flour
1
teaspoon
baking powder
1
teaspoon
baking soda
1
cup
sour cream
1
cup
fresh cranberries or blueberries
or thawed, drained frozen berries
a scant 1/4 teaspoon salt
1
cup
packed brown sugar
2
teaspoons
cinnamon
1
teaspoon
cloves
1
teaspoon
nutmeg
1
cup
pecans
coarsely chopped
Instructions
Preheat the oven to 350 degrees. Grease and lightly flour a tube pan and set it aside.
Cream together the 1/2 cup butter, sugar and vanilla.
Beat in the eggs.
Add the flour, baking powder, baking soda and sour cream and beat until well combined.
In a separate bowl, combine the remaining butter, salt, brown sugar, cinnamon, cloves, nutmeg and pecans.
Pour half of the batter into the tube pan and spread it out evenly. Top with half of the cranberries and half the spice mixture.
Spread the rest of the batter evenly into the pan and top with the remaining cranberries and spice mixture.
Bake for 50 to 60 minutes until golden brown and a toothpick inserted near the center comes out dry.
Cool completely before removing the cake from the pan. Store in an airtight container.