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Cranberry-Pecan Coffee Cake

Author Vianney Rodriguez

Ingredients

  • 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

Instructions

  1. 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.