Directions to Follow
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In a separate bowl, cream the softened butter with sugar until it’s light and fluffy.
- Beat in the eggs, one at a time, and then stir in the milk and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Carefully fold in the cranberries and chopped pecans to ensure they’re evenly distributed.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before slicing and serving.
Best Ways to Enjoy It
This Cranberry Pecan Coffee Cake shines both on its own and paired with accompaniments. For serving, consider a light dusting of powdered sugar on top for a touch of elegance. Pair it with whipped cream or vanilla ice cream for a decadent dessert experience. It’s also delightful with a dollop of Greek yogurt for a nutritious breakfast option. Don’t forget to enjoy it alongside your favorite brew for that perfect morning ritual!
How to Store & Freeze
To keep your leftover coffee cake fresh, store it in an airtight container at room temperature for up to three days. You can refrigerate it for longer shelf life—about up to a week—but let it come to room temperature before enjoying. If you want to save some for later, freeze it by wrapping individual slices in plastic wrap and placing them in a freezer-safe bag. Thaw them overnight in the refrigerator before serving, and they’ll taste just as good as fresh!
Pro Chef Tips
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This ensures a better emulsification, making your cake fluffier.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense texture.
- Experiment with Spices: Add a sprinkle of cinnamon or nutmeg to the dry ingredients for an extra flavor kick.
Creative Twists
Feel free to put your own spin on this recipe! You can swap the cranberries for blueberries or raspberries for a fruity twist. For a flavorful crunch, consider adding chocolate chips or coconut flakes. If you’re feeling adventurous, replace some of the all-purpose flour with whole wheat flour for a nuttier taste and fiber boost.
Common Questions
What’s the prep time for this recipe?
You can expect about 15-20 minutes of prep time, plus 30-35 minutes for baking.
Can I use frozen cranberries?
Absolutely! Frozen cranberries work just as well as fresh. Just be sure to toss them in a bit of flour before folding them in to prevent sinking to the bottom of the cake.
How long can I store this cake?
If stored properly, this cake can be kept at room temperature for up to three days, or in the refrigerator for about a week. It can also be frozen for up to three months.
Embrace the cozy spirit of baking with this delightful Cranberry Pecan Coffee Cake—a recipe that is sure to bring warmth and flavor to your kitchen. Enjoy every bite!
