Delicious Cranberry Pecan Coffee Cake for 45 Minutes

Oh my goodness, let me tell you about my absolute favorite coffee cake – this cranberry pecan beauty! I’ve been making this recipe for years, and it’s become a family tradition that never fails to impress. That perfect balance of tart cranberries and buttery pecans in every bite? Pure magic! What makes it so special is how the tangy cranberries cut through the sweetness, while the pecans add this amazing crunch that makes you keep going back for “just one more bite.” I first discovered this combo when I had leftover cranberries from Thanksgiving, and wow – what a happy accident that was! It’s become my go-to for holiday breakfasts, Sunday brunches with friends, or honestly, just whenever I need a little pick-me-up with my afternoon coffee. The sour cream keeps it incredibly moist, and that little sprinkle of brown sugar on top? Chef’s kiss!

Why You’ll Love This Cranberry Pecan Coffee Cake

Trust me, once you try this coffee cake, you’ll understand why it’s become my signature recipe. Here’s why you’ll fall in love with it too:

• Effortless elegance: This isn’t one of those fussy desserts – just mix, bake, and watch everyone swoon over how fancy it looks (our little secret: it’s super easy!)
• Perfect flavor balance: The tart cranberries play beautifully with the sweet cake and toasty pecans – no flavor overwhelms the others
• Heavenly textures: That moist crumb combined with juicy cranberry bursts and crunchy pecans? Absolute perfection in every bite
• Always a hit: I’ve served this at everything from holiday brunches to casual coffee dates, and plates are always cleared within minutes

Ingredients for Cranberry Pecan Coffee Cake

Here’s everything you’ll need to make this dreamy coffee cake – I promise it’s all simple stuff you probably have already! The key is using room temperature ingredients (trust me, it makes a difference). You’ll want:

• 2 cups all-purpose flour – spooned and leveled, don’t pack it!
• 1 cup granulated sugar – the perfect amount of sweetness
• 1/2 cup unsalted butter, softened – leave it out for an hour first
• 2 large eggs – at room temp helps them incorporate better
• 1 cup sour cream – the secret to ultra-moist cake
• 1 tsp vanilla extract – pure vanilla if you’ve got it
• 1 cup fresh or frozen cranberries – no need to thaw frozen ones
• 1/2 cup chopped pecans – toast them first for extra flavor
• 1/4 cup brown sugar – for that irresistible crumbly topping

Quick tip: If using fresh cranberries, give them a rough chop – it distributes the tartness more evenly!

How to Make Cranberry Pecan Coffee Cake

Alright, let’s get baking! This recipe comes together so easily – just follow these simple steps and you’ll have a showstopper coffee cake ready in no time. I’ll walk you through each part so you get perfect results on your first try!

Preparing the Batter

First things first – preheat that oven to 350°F (175°C) and grease your 9-inch round cake pan. I like to use butter and a light dusting of flour, but baking spray works great too.

Now, grab two bowls – one for dry ingredients and one for wet. In the first bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. In the second bowl, beat the softened butter until creamy, then add eggs one at a time, followed by the sour cream and vanilla. Slowly mix the dry ingredients into the wet ingredients – don’t overmix! A few small lumps are totally fine.

Here’s the fun part: gently fold in those gorgeous cranberries and pecans. I use a rubber spatula and make big, sweeping motions to keep the berries whole. The batter will be thick and luscious – that’s exactly what we want!

Baking and Finishing

Pour that beautiful batter into your prepared pan and smooth the top. Now for the magic touch – sprinkle that brown sugar evenly over the top. It’ll create the most amazing slightly crunchy, caramelized topping as it bakes.

Pop it in the oven for 40-45 minutes. Around the 35 minute mark, start checking – a toothpick should come out with just a few moist crumbs when it’s done. The edges will be golden brown and pulling slightly away from the pan.

Here’s the hardest part – let it cool for at least 15 minutes before slicing! I know, I know – that aroma is irresistible. But trust me, letting it set makes for cleaner slices. Then grab your favorite mug of coffee and dig in to this cranberry pecan perfection!

Tips for the Best Cranberry Pecan Coffee Cake

After making this coffee cake more times than I can count, I’ve learned a few tricks that make all the difference! First, room temperature ingredients are non-negotiable – cold eggs and butter just don’t mix as well. When adding cranberries, toss them in a bit of flour first to prevent sinking to the bottom. And here’s my secret: start checking for doneness at 35 minutes – ovens vary, and you want that perfect moist crumb, not dry cake! Last tip? Toast those pecans beforehand for deeper, nuttier flavor.

Ingredient Substitutions and Variations

Listen, I’m all for sticking to the original recipe, but life happens! Here’s how to adapt this coffee cake when you’re in a pinch. No pecans? Walnuts make a fabulous swap – just chop them the same size. Out of sour cream? Plain Greek yogurt works beautifully (I use it half the time!). If fresh cranberries aren’t in season, frozen work perfectly (no thawing needed), or try chopped dried cranberries for a chewier texture. Feeling adventurous? Swap half the cranberries for orange zest – the citrus pairs amazingly with the pecans. The beauty of this recipe is how forgiving it is!

Serving and Storing Cranberry Pecan Coffee Cake

Oh, the options for enjoying this beauty! I love serving it slightly warm so that brown sugar topping gets a little melty – just pop slices in the microwave for 10 seconds if it’s cooled. Pair it with your morning coffee (duh!) or afternoon tea – the tart cranberries cut through rich drinks perfectly. Leftovers? Ha – as if! But if you miraculously have some, store it in an airtight container at room temp for up to 3 days. The sour cream keeps it surprisingly moist! For longer storage, it freezes beautifully – just wrap slices individually.

Cranberry Pecan Coffee Cake FAQs

I get the same excited questions every time I serve this coffee cake, so let me share my tried-and-true answers! Can you use frozen cranberries? Absolutely – no need to thaw them first, just toss them in frozen (but maybe add 2 extra minutes to bake time). How do you freeze leftovers? Slice first, wrap each piece in plastic, then aluminum foil – they’ll keep beautifully for 2 months! Can I make this ahead? You bet – bake it the night before and just warm slightly before serving. Why did my cranberries sink? Toss them in a tablespoon of flour first – game changer! No 9-inch pan? An 8×8 square works fine, just bake 5 minutes longer. Any other questions? Just ask in the comments!

Nutritional Information

Now, I’m no nutritionist, but I know many of you like to have a general idea of what you’re enjoying (because let’s be real – we’re all going to enjoy every bite of this cake!). Keep in mind these numbers can vary based on your exact ingredients and slice size, but here’s the approximate breakdown per serving: about 320 calories, 16g fat (8g saturated), and 42g carbs. The pecans add healthy fats, and those cranberries pack a vitamin C punch! Remember – this is meant to be a special treat, not an everyday health food. Life’s too short not to savor delicious homemade coffee cake sometimes!

Alright, baking buddies – now it’s your turn to work that cranberry pecan magic in your own kitchen! I can’t wait to hear how your coffee cake turns out. Did you stick with the classic recipe or try any fun variations? Maybe you discovered a brilliant new topping idea or perfect serving pairing? Drop your creations (and any aha moments!) in the comments below. And if you snap a photo of your masterpiece, tag me – nothing makes me happier than seeing my recipes bringing joy to other kitchens. Happy baking!

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