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Cranberry-Pecan Coffee Cake

This Cranberry-Pecan Coffee Cake is packed with fresh cranberries, pecans, and brown sugar streusel, then topped with a creamy vanilla glaze.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 16 slices
Author Cathy Trochelman

Ingredients

  • 1/2 c. unsalted butter at room temperature
  • 3/4 c. sugar
  • 1 tsp. vanilla
  • 3 eggs
  • 2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 c. sour cream
  • 1 c. fresh cranberries
  • 6 Tbsp. salted butter softened
  • 1 c. packed brown sugar
  • 2 tsp. pumpkin pie spice
  • 1 c. coarsely chopped pecans
  • Vanilla Drizzle:
  • 2 c. powdered sugar
  • 2 Tbsp. milk
  • 1/2 tsp. vanilla

Instructions

  • Cream 1/2 c. 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 c. cranberries.
  • In a separate bowl, combine 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.