Cranberry Pecan Coffee Cake

Christmas Cranberry Pecan Coffee Cake is a stunning centerpiece for any festive gathering. This elegant cake marries the tartness of cranberries with the rich, nutty essence of pecans, creating a delightful balance of flavors. Its moist crumb and exquisite aroma make it not only a treat for the palate but a feast for the senses, elevating your holiday table to new heights.

Why Make This Recipe

• Effortless Yet Elegant: Simple preparation yields a sophisticated dessert that impresses.
• Minimal Ingredients: With just a handful of quality components, this cake is straightforward to assemble.
• Impressive Flavor: The combination of tart cranberries and buttery pecans creates a unique and memorable taste experience.

This cake stands apart from ordinary variations with its nuanced flavors and lovely texture, ensuring it becomes a cherished recipe in your holiday repertoire.

Ingredients

For the Cake Base

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the Topping

• 1 cup fresh cranberries, halved
• 1 cup pecans, coarsely chopped
• 1 teaspoon ground cinnamon
• 1/4 cup brown sugar

Optional Glaze

• 1 cup powdered sugar
• 2 tablespoons milk

How to Make Christmas Cranberry Pecan Coffee Cake

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or line it with parchment paper for easy removal.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. In a large mixing bowl, cream the butter and granulated sugar until the mixture is light and fluffy, approximately 3 to 5 minutes.
4. Add the eggs, one at a time, incorporating each fully before adding the next. Then mix in the vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
6. Fold in the cranberries and pecans gently, ensuring they are evenly distributed throughout the batter.
7. Transfer the batter to the prepared cake pan, smoothing the top with a spatula.
8. In a small bowl, combine the brown sugar, ground cinnamon, and remaining pecans. Sprinkle this topping over the batter.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
10. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

How to Serve Christmas Cranberry Pecan Coffee Cake

Present the cake on a beautiful pedestal dish, dusted with powdered sugar for an elegant finish. For added flair, drizzle with the optional glaze and garnish with a few whole cranberries and pecan halves for a festive touch. Pair slices with a dollop of whipped cream or a scoop of vanilla ice cream for a sumptuous dessert.

How to Store Christmas Cranberry Pecan Coffee Cake

To maintain freshness, wrap the cooled coffee cake tightly in plastic wrap or aluminum foil, and store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, gently warm individual slices in a toaster oven to retain moisture and flavor.

Tips to Make Christmas Cranberry Pecan Coffee Cake

• Use fresh cranberries: Their natural tartness enhances the cake’s flavor profile in a way that dried cranberries cannot replicate.
• Toast the pecans: Lightly toasting the pecans before adding them to the batter will deepen their flavor, providing a delightful crunch.
• Check for doneness: Ovens vary; check for doneness a few minutes before the recommended baking time to avoid overbaking.

Variation

For a touch of sophistication, consider adding a zesty citrus flair by incorporating orange zest into the batter. You may also substitute walnuts for pecans, providing a different nutty quality, while still retaining the cake’s overall elegance.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries can be used; however, do not thaw them beforehand to prevent excess moisture in the batter.

How can I make this cake gluten-free?

Substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure there is no cross-contamination if gluten sensitivity is a concern.

Can I make this coffee cake ahead of time?

Absolutely! The cake can be made a day in advance. Simply wrap it well and store it at room temperature until ready to serve.

Conclusion

Christmas Cranberry Pecan Coffee Cake offers a harmonious blend of bright tartness and buttery richness, making it a timeless addition to your holiday gatherings. Its refined simplicity ensures that preparation is as delightful as the enjoyment that follows. We invite you to share your thoughts in the comments and spread the joy of this elegant dessert on social media. How would you make this dish your own?

Christmas Cranberry Pecan Coffee Cake

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• Author: chef-ava
• Total Time: 65 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Description

An elegant cake with tart cranberries and rich pecans, perfect for holiday gatherings.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh cranberries, halved
• 1 cup pecans, coarsely chopped
• 1 teaspoon ground cinnamon
• 1/4 cup brown sugar
• 1 cup powdered sugar (optional)
• 2 tablespoons milk (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or line it with parchment paper.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. Cream the butter and granulated sugar in a large mixing bowl until light and fluffy, about 3 to 5 minutes.
4. Add the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, alternating with buttermilk. Start and end with the flour mixture, mixing until just combined.
6. Fold in cranberries and pecans gently.
7. Transfer the batter to the prepared cake pan and smooth the top.
8. In a small bowl, mix brown sugar, ground cinnamon, and remaining pecans, then sprinkle over the batter.
9. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
10. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.

Notes

Serve dusted with powdered sugar and drizzle with glaze for an elegant touch. Store in an airtight container for up to three days.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 20g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 40mg