Description
A festive coffee cake featuring tart cranberries and crunchy pecans, perfect for holiday gatherings.
Ingredients
Scale
- ½ cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 tsp pure vanilla extract
- 3 large eggs, at room temperature
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup full-fat sour cream
- 1 cup fresh cranberries
- 6 tbsp salted butter, softened (for the streusel)
- 1 cup packed brown sugar
- 2 tsp pumpkin pie spice
- 1 cup coarsely chopped pecans
- 1 cup powdered sugar (for glaze)
- 1–2 tbsp milk (for glaze)
- ½ tsp vanilla extract (for glaze)
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together unsalted butter, granulated sugar, and vanilla extract until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and baking soda.
- Gradually add the flour mixture to the creamed mixture, alternating with sour cream; stir until just combined.
- Grease and flour a tube pan, spread half the batter in the pan, and scatter half the cranberries on top.
- Make the streusel by mixing remaining salted butter, brown sugar, and pumpkin pie spice until crumbly; fold in chopped pecans.
- Layer the remaining batter on top, sprinkle with streusel and remaining cranberries.
- Bake for 50-60 minutes until top is golden brown and a toothpick comes out clean.
- Cool the cake in the pan on a wire rack.
- For the glaze, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
Notes
Best enjoyed fresh but can be stored for up to 2 days at room temperature or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg