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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.
5 from 13 votes
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 16 slices
Calories: 374kcal
Author: Cathy Trochelman

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.

Nutrition

Serving: 1grams | Calories: 374kcal | Carbohydrates: 49g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 212mg | Fiber: 1g | Sugar: 35g