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Christmas Cranberry Pecan Coffee Cake

A beautifully moist cake bursting with tart cranberries and crunchy pecans, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 15 servings
Course: Brunch, Dessert
Cuisine: American, Holiday
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cake
  • ½ c. unsalted butter, at room temperature Brands like Land O’Lakes or Kerrygold work beautifully
  • ¾ c. sugar (granulated)
  • 1 tsp. vanilla extract
  • 3 large eggs, room temperature
  • 2 c. all-purpose flour, spooned and leveled
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 c. sour cream (full-fat for a rich flavor)
  • 1 c. fresh cranberries if using frozen, do not thaw
For the Streusel Topping
  • 6 Tbsp. salted butter, softened adds a hint of flavor
  • 1 c. packed brown sugar
  • 2 tsp. pumpkin pie spice (or a mix of cinnamon and nutmeg)
  • 1 c. coarsely chopped pecans use roasted for extra depth of flavor
For the Glaze
  • 1 c. powdered sugar
  • 1-2 Tbsp. milk (dairy or plant-based)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
  2. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy—about 3-4 minutes.
  3. Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together the flour, baking powder, and baking soda.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the flour mixture.
  6. Carefully fold in the fresh cranberries.
  7. Spread half of the batter into the prepared pan.
Streusel Topping and Baking
  1. In a separate bowl, combine the softened butter, brown sugar, pumpkin pie spice, and chopped pecans. Mix until crumbly.
  2. Sprinkle half of the streusel mixture over the batter, then spread the remaining batter on top.
  3. Top with the remaining streusel mixture.
  4. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Glazing
  1. While the cake is baking, mix together the powdered sugar, milk, and vanilla extract to create a smooth glaze.
  2. Once the cake is done, drizzle the glaze over the warm cake and allow it to cool slightly before slicing.

Notes

Store at room temperature for up to 2 days, or refrigerate for up to a week. It can also be frozen for up to 3 months.