Cranberry Pecan Coffee Cake is packed with fresh cranberries, pecans, and brown sugar streusel, then topped with a creamy vanilla glaze. Make this cranberry coffee cake recipe for breakfast or dessert….either way, it’s perfect for the holidays!
So. Remember the blogging conference I went to last weekend? Well….no surprise….it was amazing! Not only did I meet SO many people, and make some really great connections, and learn a bunch of valuable blogging tips, but I got a weekend away from my family! On my own. And for the first time in a long time, I felt like a real person.
So much so that by the time Sunday rolled around, I actually missed my kids. I was actually ready to come home. And when I did, I got the BEST welcome from my girls. Squeals, hugs, kisses, snuggles, and some long, hard stares from Myla. I’m pretty sure she had started to question whether I was ever coming back.
It was such a good reminder to me that, as cliche as it sounds, there really is no place like home. And one of my favorite parts of being home is the food! Because as delicious as donuts and deep dish pizza and nachos are, they’re not homemade. But this coffee cake? Let’s just say that when I baked it the other day, it smelled like home. It smelled like family and holidays and togetherness. Because, minus the cranberries, it’s the same coffee cake my mom always made for special occasions when I was growing up!
Of course, I couldn’t just leave the recipe alone, especially when cranberries are in season. They’re the perfect addition to my favorite coffee cake. Ever since I started seeing them in stock at the grocery store, I’ve been dreaming up this cranberry coffee cake. And let me tell you – it was worth the wait. I’ve been enjoying it every morning with my coffee….and I can’t wait to make it for Thanksgiving. Because even though it’s a coffee cake, it works perfectly well as a dessert!
Cranberry-Pecan Coffee Cake
Ingredients
Coffee Cake
- 1/2 cup salted butter at room temperature
- 3/4 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
- 1/2 teaspoon vanilla extract
Instructions
- Cream 1/2 cup butter, sugar, and vanilla thoroughly.
- Add eggs one at a time, beating well after each addition.
- Mix flour, baking powder, and baking soda together. Add to creamed mixture alternately with sour cream, blending after each addition.
- Spread half of batter in a tube pan that has been greased and lightly floured.
- Top with 1/2 cup cranberries.
- In a separate small bowl, make the streusel by combining remaining butter, brown sugar, and pumpkin pie spice together. Stir in pecans.
- Sprinkle half of streusel mixture evenly over batter.
- Cover with remaining batter; top with remaining streusel and cranberries.
- Bake at 350 degrees 50-60 minutes, until golden brown.
- Cool completely on a wire rack before removing from pan.
- Prepare drizzle by combining all ingredients in a small bowl and mixing until smooth.
- Top cake with drizzle before serving.
Rachel says
This looks amazing!!! And so glad your girls gave you such a warm welcome home!! (hope the hubby did as well ;))
Jess says
This looks amazing! I will be trying this in December for certain! I agree, home is the BEST ❤️
Beth says
Okay.. this is the year I will start to like cranberries!! I’m pretty sure this coffee cake will make that easy!
Anna @ Crunchy Creamy Sweet says
Cranberry season is my favorite! Once I get my hands on the first cranberries of the season – I use then in everything!! Loving this cake! I need a big slice asap!
Trish - Mom On Timeout says
Holy moly does this look good Cathy! That second shot….MONEY!
Becca from It's Yummi! says
I love how packed with cranberries your cake is! I had a slice of cranberry walnut bread from a local bakery last week and there were 3 measly little bites of cranberry in it. SO sad.
Michelle | The Secret Ingredient Is says
Ahh, that glaze! I absolutely adore coffee cake, and this one sounds so perfect for the season — definitely a great one to have on hand for the holidays!
Melanie | Melanie Makes says
This is seriously gorgeous, Cathy – LOVE!
Cathy Trochelman says
Thank you so much, Melanie!!!
Cookin Canuck says
That is seriously one gorgeous coffee cake! What an awesome dessert (or morning treat!) for the holiday season.
Carole from Carole's Chatter says
Cathy, your cake is great. I would love you to stop by Food on Friday: Cakes over at Carole’s Chatter to add this to the cake collection! Cheers!
marcie says
I wish I could’ve gone to the conference and met you — one of these days I hope it happens! And this coffee cake is the perfect holiday breakfast for me. I love fresh cranberries and this looks so moist and delicious!
Jan says
This looks delicious! I don’t have a tube pan…think it will work in a regular cake pan or springform pan?
Lindsey says
Made this DELISH Cranberry Coffee Cake….it’s a KEEPER! Husband, kids, Bestie, HER Mom, HER Hubby…all LOVED IT!
Helen says
Thank you for such a wonderful recipe Cathy! One of the best cranberry pecan coffee cakes – simply delicious, even without the drizzle.
Sofia says
Thank you for the recipe we loved it! I didn’t have the regular flour so I used whole wheat flour instead and I also added more cranberries and a little bit of vegetable oil for moisture and it came out perfectly 🙂
Claire says
Looks like I am a little late finding this recipe but…any suggestions for changes if I use frozen cranberries? I think I have all the ingredients on hand but only frozen cranberries…can I just sub them in the same?
Cathy Trochelman says
Hi Claire! If you’re using frozen cranberries, I would toss them with some flour to coat them before adding them into the mix. You may also need to increase the baking time a bit (5 more minutes) but they should work great!
Cathy W says
Can you freeze this cake once baked?
Cathy Trochelman says
YES! It freezes well!
Mary says
Can I use a Budnt pan?
Cathy Trochelman says
I think that would work just fine!
Michele Pearl says
I did and it came out great! You prepare pan the same!
Lisa says
Fantastic cake! Somehow the topping stayed crisp the next day (how is that possible??) and the family devoured this. Fast. Trying it as muffins today!
Lisa says
Forgot to add: for those who might not have fresh cranberries on hand, I made it with dried cranberries and it was fantastic.
Evie says
For dried cranberries, do you use the same amount?
Cathy Trochelman says
So glad you enjoyed it, Lisa!
Liana says
Wow this cake is so great! I only made half the icing and it was enough for me. Love the cranberries tartness with the rest of the sweet cake.
Cathy Trochelman says
So glad you enjoyed it, Liana!
Deborah says
Hi Cathy!
This is the 3rd time Ive made this and it is a fantastic coffee cake!
Scrumptious and healthy…it has become a favourite here.
Im off to my parents to treat them to one I just finished drizzling 🙂
Blessings and thank you for sharing such a great cake recipe!
Cathy Trochelman says
Thanks so much for the sweet comment, Deborah! I’m so happy to hear you enjoy it!
Deborah says
Youre welcome Kathy!
Im making another one this morning…this one has definitely become a “keeper”!!!
Bless you…love your website too!!!
xo
Linda says
I made this cake immediately after seeing this recipe! Came out exactly how your pictures show it!! I always use less butter in the batter, and I used half wheat flour. Only half the butter in the strusel, used more cranberries and pecans. Tastes amazing. And it’s a bit healthier! (Wink)
Lauren says
Made this on Thanksgiving morning and it was amazing!! My family went crazy for it. I made it exactly as the recipe said. It was easy and came out looking just like the picture. I think this cake will now be a Thanksgiving morning tradition.
Lauren says
Also, all I had was an angel food cake pan which worked perfectly.
Fran says
I made this the other night at my sisters house, and it was a huge hit! It was SO delicious! I had to share the recipe with everyone there and on facebook when i posted pictures.
Thanks for sharing this delicious recipe with us! My dad always made us coffee cake when we were growing up. It was a cheap and easy cake to mix up.
Mara says
Going to make today, we are getting some more snow NC. Perfect to munch on.
katzcradul says
Beautiful cake! Not sure how I’ll like 2 teaspoons of cinnamon. I plan to decrease cinnamon to one teaspoon and add the grated rind of one orange. Can’t use fresh cranberries without grated orange rind…a match made in heaven.
Skittish in the Kitchen says
I know it’s been several years since you posted this recipe, but I sure hope you or one of your readers can help me…
1) Did you use a 2-piece tube pan, or a single piece pan? I only have my grandmother’s old 2-piece and I’m terrified the batter is going to leak & make a mess.
2) I know one other person mentioned using dried cranberries in place of fresh, but I didn’t see any support or input on how to successfully do so. Is it a 1-to-1 replacement; do you have to ‘treat’ the dried berries (like soaking them in hot water for a bit)?
Really hoping to make this for Christmas, so any help will be MOST appreciated!! Thanks much, everyone!
Deborah says
Hi! I used a bundt pan and it turned out perfect!
donna anton says
The best cake ever. It now replaces our traditional Baby Jesus Birthday Cake that we made for years. Men and women loved it alike. I made it GF with 1-to-1 GF Flour plus another 1/2 t. baking powder. YUM!!! Oh! I also grated in some orange rind.
Magda says
Excellent recipe. My husband is obsessed with this cake. I wish the nutritions were included. Does anyone know where I can find it ?
KAMMY says
CAN YOU SUBSTITUTE PECANS FOR A DIFFERENT NUT?
Cathy Trochelman says
Yes! Feel free to use any type of nuts in this recipe.
Perplexed Bundt pan user says
I’m getting ready to make this in a bundt pan and am wondering if I should put some of the streusel “topping” on the bottom of the pan so when it is inverted out of the pan, the nuts and cranberries show. Or, will they stick too much to the pan. Do I just put the streusel on the top like it says in the recipe and have it be on the bottom of the cake when inverted? Just not sure how to do this. Thanks for any suggestions.
Cathy Trochelman says
Interesting, If you put on bottom of the pan, be sure to grease the pan well, and then it wouldn’t quite be a topping, it would be baked in well. I’d love to hear what you ended up doing and how it turned out! 🙂
Joanna says
This is absolutely delicious! It freezes well. My family loved it. It’s so pretty and tastes great!
Kim Lund says
I made this cake. It’s delicious!
RmB says
I was wondering if this could be frozen for late?
Cathy Trochelman says
Yes, this coffee cake freezes well!
Kelly Hoxsey says
This cake is excellent! It has become a Christmas tradition in our family. Thanks for sharing the recipe, I’m making it today!
Sharon says
I’ve made this cake numerous times. It’s the best thing ever. I love the tart cranberries in it. I add extra cranberries. I’ve found if adding frozen cranberries I had to leave in oven longer otherwise it didn’t get done. I think next time I make it, I’ll partially thaw the berries. Excellent cake. Thank you for sharing this fantastic recipe. ❤️
Sharon says
One of the best cakes on earth! Have made it numerous times and will continue making it for many years to come. Thank you for sharing this outstanding cake recipe.
A rzepka says
Took me longer than 15 minutes to prep, but worth it.