Description
A moist and flavorful coffee cake filled with tart cranberries and crunchy pecans. Perfect for breakfast or a sweet afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries
- 1/2 cup chopped pecans
- 1/4 cup brown sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add softened butter, eggs, sour cream, and vanilla. Mix until well combined.
- Fold in cranberries and chopped pecans.
- Pour batter into the prepared pan and sprinkle brown sugar evenly on top.
- Bake for 40-45 minutes or until a toothpick inserted comes out clean.
- Let cool before slicing and serving.
Notes
- Use fresh cranberries for a tangier flavor.
- Replace pecans with walnuts if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
