Description
This cranberry coffee cake with pecans is so incredibly easy to make and is perfect for breakfast, brunch, or dessert.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hr 20 mins
Servings: 8