When it comes to cozy baking, nothing warms the heart quite like a homemade coffee cake. This Cranberry Pecan Coffee Cake bursts with seasonal flavors, making it a delightful treat for brunches, holidays, or simply a relaxing afternoon at home. The striking combination of tart cranberries and crunchy pecans creates a perfect companion for your morning coffee or a soothing cup of tea. Whether you use fresh or frozen cranberries, this cake is sure to bring comfort and joy with every slice.
Reasons to Try It
This recipe is not just a cake; it’s an experience you won’t want to miss. First and foremost, it’s quick and easy—perfect for both novice bakers and seasoned ones looking to whip up something delicious without a lot of fuss. Plus, it’s budget-friendly, utilizing pantry staples and ingredients that you likely already have on hand. This makes it a fantastic choice for those spontaneous gatherings or family brunches where you need something tasty and impressive without spending a fortune.
“I made this Cranberry Pecan Coffee Cake for our Sunday brunch, and it was a hit! Everyone loved how moist and flavorful it was. This recipe is definitely a keeper!” – Sarah M.
Preparing Cranberry Pecan Coffee Cake
Making this cranberry pecan delight is a straightforward process that yields stunning results. You’ll start by preparing your baking pan and gathering your ingredients. The magic happens in two bowls: one for dry ingredients and another for the wet. This layered approach helps to enhance the cake’s texture. Finally, you’ll fold in the cranberries and pecans before baking to perfection. Let’s dive into how you can achieve this delicious masterpiece.
What You’ll Need
Gather these items to create your perfect Cranberry Pecan Coffee Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup cranberries, fresh or frozen
- 1 cup pecans, chopped
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Feel free to substitute with plant-based milk for a dairy-free version, or walnuts in place of pecans for a different crunch!
