Fresh cranberries and pecans are plentiful around the end of the year, and they make a great combination in this yummy coffee cake. Serve warm, if you like with coffee, or as a dessert.



Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Crumb Topping:


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.

  • Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.

  • Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.

  • Combine flour, baking powder, and salt for cake in a large bowl.

  • Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.

  • Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.

  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.

Cook's Note:

You can use 2% milk instead of whole.

Nutrition Facts

518 calories; 24.2 g total fat; 91 mg cholesterol; 258 mg sodium. 69.7 g carbohydrates; 6.9 g protein; Full Nutrition


Rating: 5 stars
Made it with blueberries and almonds. The cake is rich and delicious. Will definitely try it again with cranberries next time. Read More