This cranberry coffee cake with pecans is so incredibly easy to make and is perfect for breakfast, brunch, or dessert.

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
25 mins
total:
1 hr 20 mins
Servings:
8
Yield:
1 8-inch cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch springform pan with cooking spray and set on top of a baking sheet lined with foil.

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  • Rehydrate the cranberries by placing them in a bowl and adding boiling water to cover. Let sit for about 10 minutes, drain well, and set aside.

  • Combine melted butter, sugar, eggs, almond extract, and orange zest in a medium bowl. Whisk flour, baking powder, baking soda, and salt together in another bowl and stir into the butter mixture just until combined. Fold in pecans and cranberries. Pour into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for about 15 minutes. Remove cake from the springform pan, sprinkle with powdered sugar, and serve.

Cook's Note:

To give the cake a little more eye appeal, I like to place some whole pecans on top of the batter before the cake goes into the oven.

Nutrition Facts

475 calories; protein 5.1g; carbohydrates 45.5g; fat 31.7g; cholesterol 107.5mg; sodium 211.5mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/19/2020
This coffee cake is excellent! Crispy on the outside moist and tasty inside. I will make this again Read More
(3)

Most helpful critical review

Rating: 3 stars
04/09/2020
A bit heavy and dry Read More
8 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/18/2020
This coffee cake is excellent! Crispy on the outside moist and tasty inside. I will make this again Read More
(3)
Rating: 5 stars
02/09/2020
I did not make changes. It was perfect served at coffee received compliments Read More
(1)
Rating: 3 stars
02/14/2020
It was tasty but quite dry and I baked it in a Wolf steam oven on the convection humid setting. I think I'll try it again with must room temperature butter rather than melting it. There was quite a bit of butter that settled to the bottom on the spring form pan and was wasted. Read More
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Rating: 5 stars
02/11/2020
Delicious! I followed the recipe exactly. As long as I was getting the baking dishes dirty, I made two separate batches and gave one away. It's pretty easy to put together. Read More
Rating: 5 stars
02/11/2020
Love this recipe! I made no changes, thank goodness. The flavor of cranraisins & pecans is wonderful. This will be a “goto” recipe from now on. Read More
Rating: 2 stars
07/14/2020
I don’t like the texture of this cake, something is missing. There are too much nuts and cranberries in one cake and when you cut a slice out, it just crumbled. It needs something to bind it all together, maybe I’ll add some sour cream in the mixture next time. Read More
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Rating: 5 stars
03/02/2020
I didn't use spring form pan, just a 9 inch square cake pan and it came out perfect. Delicious, crispy on out side and tender inside. Love it. Will make again. Read More
Rating: 3 stars
04/09/2020
A bit heavy and dry Read More
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