Cranberry Pecan Coffee Cake

Enjoy a slice of this Cranberry Pecan Coffee Cake, blending the zesty flavors of tart cranberries with the crunchy texture of pecans. Enhanced with a buttery streusel topping, each bite offers a satisfying crunch. Ideal for brunch or as an afternoon treat, this coffee cake pairs excellently with a warm cup of coffee, enhancing its flavors. It serves as a delightful pick-me-up for any day.

Ingredients

• 1 cup cranberries, fresh
• 1/2 cup pecans, chopped
• 2 cups flour, all-purpose
• 1 cup sugar, granulated
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup butter, melted
• 1 tsp vanilla extract, pure
• 1 whole egg

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan.
2. In a small bowl, mix the cranberries and pecans. Set aside.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
4. Combine milk, melted butter, vanilla extract, and egg with the dry ingredients. Stir until just mixed.
5. Gently fold the cranberry and pecan mixture into the batter.
6. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the coffee cake to cool in the pan before slicing and serving.

Keywords: Baking, Sweet Treat, Brunch, Coffee Cake, American

Spice Rack: Cinnamon, Nutmeg, Vanilla Extract

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---