Cranberry-Pecan Coffee Cake

Name: Cranberry-Pecan Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 80 min
Ingredients: cooking spray; 1 cup sweetened dried cranberries (such as Ocean Spray® Craisins®); boiling water as needed; 1 cup unsalted butter, melted; 0.5 cup white sugar; 2 large eggs, lightly beaten; 1 teaspoon almond extract; 1 teaspoon grated orange zest; 1.5 cups all-purpose flour; 1.5 teaspoons baking powder; 0.5 teaspoon baking soda; 1 pinch salt; 0.66666668653488 cup coarsely chopped pecans; 1 tablespoon powdered sugar, or as needed

4.2

(9)

9 Reviews

3 Photos

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

Recipe by lutzflcat

Published on June 19, 2020

3

Prep Time:

15 mins

Cook Time:

40 mins

Additional Time:

25 mins

Total Time:

1 hrs 20 mins

Servings:

8

Yield:

1 8-inch cake

Jump to Nutrition Facts

Ingredients

cooking spray
1 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
boiling water as needed
1 cup unsalted butter, melted
½ cup white sugar
2 large eggs, lightly beaten
1 teaspoon almond extract
1 teaspoon grated orange zest
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 pinch salt
⅔ cup coarsely chopped pecans
1 tablespoon powdered sugar, or as needed

Directions

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.
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 (per serving)

475	Calories
32g	Fat
46g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 475
% Daily Value *
Total Fat 32g	41%
Saturated Fat 16g	78%
Cholesterol 108mg	36%
Sodium 212mg	9%
Total Carbohydrate 46g	17%
Dietary Fiber 2g	9%
Total Sugars 24g
Protein 5g
Vitamin C 0mg	2%
Calcium 76mg	6%
Iron 2mg	9%
Potassium 91mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.