Cranberry-Pecan Coffee Cake
I can see why coffeecake is so popular, they are delicious. I am late bloomer to the affections of coffee cake. The attraction for coffee cake came after I was married. Growing up pan dulce served with breakfast was a treat or enjoyed mid-afternoon with a glass of milk. It wasn’t until I was married and had invited my sisters over for brunch that I made my first coffee cake. I went with a sour cream coffee cake recipe from Nick Malgieri for our sister brunch. One bite and I was hooked. Since then I have enjoyed numerous coffee cakes they are a wonderful treat to enjoy for breakfast, brunch, afternoon snack or a great addition to your holiday table.
This scrumptious coffee cake has a crumbly pecan topping with a ruby red cranberry filling. Pecans and cranberries make one heck of delicious combination and in coffee cake they both take center stage. What I really like about this recipe is the use of fresh cranberries, no canned version here only the tart goodness of cranberries. Not a complicated recipe at all to make and you probably have all these kitchen staples in your kitchen right now. And I bet you have a few bags of cranberries left over from the Thanksgiving that you are looking to use.
- Parchment paper
- 1 ½ cups pecans
- 2 cups fresh cranberries
- 1 3/4 cup sugar
- 2 cups flour plus 1 tablespoon divided
- 2 teaspoon baking powder
- 2 teaspoon salt
- ½ cup butter plus 2 Tablespoons, at room temperature
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup milk
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Preheat oven to 375°F with rack in the middle. Generously butter a 9" x 2" inch round cake pan. Cut parchment paper to fit bottom of pan and place over buttered bottom of the pan. In the bowl of a food processor place ½ cup pecans and pulse until finely chopped. Place in a small bowl; set aside. Add cranberries and ½ cup sugar to food processor and pulse until coarsely chopped; set aside. Whisk together 2 cups flour, baking powder, and salt. Beat together 1 stick butter and 1 cup sugar and vanilla in a bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Scrape down sides and bottom of bowl. Reduce speed to low and mix in flour mixture alternately with milk, beginning and ending with flour, until all is combined. Spread half of batter in pan, then spoon cranberry sugar mixture over it, leaving 1/2 inch border around edge. Top with remaining batter and smooth top. Blend remaining 1/4 cup sugar, ½ cup finely ground pecans and 2 tablespoon butter and 1 tablespoon flour using your fingertips. Sprinkle over batter. Bake until wooden pick inserted into cake (not into cranberry filling) comes out clean and sides begin to pull away from pan, 45-50 minutes. Cool in pan 30 minutes, run a knife around edges to loosen coffee cake and remove from pan.
Sweet Life Disclosure: This is a sponsored post with Hamilton Beach. Thank you for supporting the companies Sweet Life collaborates with which allows me to create fun and unique recipes.
This cake looks delicious! Thank you for the giveaway. I hope I win. 🙂 Me encanta tu pagina.