Description
Fresh cranberries and pecans are plentiful around the end of the year, and they make a great combination in this yummy coffee cake. Serve warm, if you like with coffee, or as a dessert.
Ingredients
- ½ cup light brown sugar
- ½ cup white sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 1 pinch salt
- ¼ cup cold unsalted butter
- ½ cup chopped pecans, or to taste
- 3 ⅔ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 1 cup white sugar
- ½ cup brown sugar
- ¾ cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 ¼ cups whole milk
- 2 cups chopped fresh cranberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9×13-inch baking pan.
- Combine brown sugar
- white sugar
- flour
- cinnamon
- and salt for crumb topping in a medium bowl and toss lightly with a fork.
- Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.
- Combine flour
- baking powder
- and salt for cake in a large bowl.
- Combine butter
- white sugar
- and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy
- about 2 minutes. Add sour cream
- eggs
- and vanilla extract and mix
- scraping the bowl as needed
- for 1 minute. Add flour mixture on low speed in thirds
- alternating with milk
- ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.
- Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean
- about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 25 mins
Servings: 14