Cranberry Pecan Coffee Cake with Vanilla Glaze

Cranberry Pecan Coffee Cake with Vanilla Glaze: The Only Recipe You’ll Ever Need

Imagine waking up to the irresistible aroma of fresh-baked cranberry pecan coffee cake recipe, where tart cranberries and crunchy pecans mingle in a moist, tender crumb that’s perfect for holiday mornings or cozy brunches. This cranberry pecan coffee cake recipe stands out with its unbeatable moisture from sour cream, making every bite a delightful balance of flavors and textures that feels like a warm hug from Grandma’s kitchen. Whether you’re a seasoned baker or a beginner, this easy pecan coffee cake with cranberries will become your go-to for festive gatherings, solving the common problem of dry coffee cakes once and for all.

Sink your teeth into the juicy burst of fresh cranberries that contrast beautifully with the nutty crunch of pecans, all enveloped in a soft, buttery base that’s infused with vanilla undertones. The aroma of this vanilla glaze coffee cake fills the air with sweet, comforting notes, evoking memories of holiday cranberry coffee cake shared with loved ones. Each slice offers a symphony of textures: the cake’s fluffy interior gives way to pockets of tartness and crispness, while the glossy vanilla glaze adds a sweet, creamy finish that ties everything together in pure bliss.

From delicetreats.com, this cranberry pecan coffee cake recipe is crafted by Chef Sally and tested to perfection, ensuring it’s the single best resource you’ll find online. Discover our Chef’s Secret for achieving that extra-moist texture that sets this apart, along with foolproof tips, ingredient spotlights, and answers to your burning questions. Whether you’re looking for an easy pecan coffee cake recipe or ways to customize it, this guide will boost your baking confidence and deliver consistent results every time.

Why This Cranberry Pecan Coffee Cake with Vanilla Glaze Recipe is a Game-Changer

The Chef’s Secret lies in using sour cream as the star ingredient, which provides an irresistibly moist texture that elevates this cranberry pecan coffee cake recipe above ordinary ones. Sour cream’s acidity reacts with the baking soda, creating a tender crumb that’s fluffy yet dense, ensuring your cake stays fresh and delightful for days. This technique, honed by Chef Sally, locks in moisture and enhances the tart cranberries and crunchy pecans, making it a holiday cranberry coffee cake that’s truly unforgettable.

Unbeatable Texture: The science behind this easy pecan coffee cake with cranberries involves the high-fat content of sour cream, which emulsifies with the butter and eggs to produce a rich, velvety batter. This results in a cake that’s not overly crumbly, thanks to the even distribution of air pockets during baking, giving you that perfect springy feel with every bite.

Foolproof for a Reason: This vanilla glaze coffee cake recipe has been tested multiple times in our kitchens to guarantee success, even for novice bakers. With precise measurements and step-by-step guidance, you’ll avoid common pitfalls like overmixing, ensuring a reliable outcome that impresses every time.

Ingredient Spotlight: Quality Makes the Difference

All-Purpose Flour (2 cups): This foundational ingredient provides the structure for your cranberry pecan coffee cake recipe, creating a light and airy base. Opt for unbleached flour for better gluten development, which ensures a tender crumb without toughness. If you’re gluten-sensitive, substitute with a 1:1 gluten-free blend, but note it may slightly alter the texture.

Unsalted Butter (1/2 cup, softened): Butter adds richness and flavor, creaming with sugar to incorporate air for a fluffy texture in this easy pecan coffee cake with cranberries. Always use high-quality, European-style butter for its higher fat content, which enhances moisture. A substitute could be coconut oil for a dairy-free version, though it will impart a subtle tropical note.

Fresh Cranberries (1 cup): These tart berries bring a bright, seasonal pop to your holiday cranberry coffee cake, balancing the sweetness and adding moisture. Quality matters—choose firm, vibrant cranberries for the best burst of flavor. Dried cranberries can work as a substitute, but rehydrate them first to prevent the cake from drying out.

Chopped Pecans (1/2 cup): Pecans provide a satisfying crunch and nutty depth, making this vanilla glaze coffee cake a textural delight. Use fresh, untoasted pecans for optimal flavor; toasting them lightly beforehand amplifies their oiliness. For allergies, swap with walnuts, which offer a similar crunch but a milder taste.

Sour Cream (1 cup): This is the hero for our unique angle of unbeatable moisture in the cranberry pecan coffee cake recipe. It adds tanginess and creaminess while keeping the cake tender. Choose full-fat sour cream for the best results; Greek yogurt can substitute if needed, providing a similar acidity and thickness.

Vanilla Extract (1 teaspoon for cake, 1/2 teaspoon for glaze): Pure vanilla extract infuses a warm, aromatic sweetness that ties the flavors together in this easy pecan coffee cake with cranberries. Never use imitation—real vanilla enhances the glaze’s silkiness. Almond extract can be a fun swap for a nuttier twist, using half the amount.

Step-by-Step Instructions (with Photos)

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and grease and flour a 9-inch springform pan to ensure your cranberry pecan coffee cake recipe doesn’t stick.

Pro Tip: Use parchment paper lining for easy removal and a flawless presentation.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until evenly combined for your easy pecan coffee cake with cranberries.

Common Mistake to Avoid: Don’t over-whisk; lumps are okay as they ensure the right texture without toughening the batter.

Step 3: Cream Butter and Sugar

In a large bowl, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3-4 minutes, to build the base of your holiday cranberry coffee cake.

Pro Tip: Let the butter reach room temperature for easier creaming and better air incorporation.

Step 4: Add Eggs and Vanilla

Add 2 large eggs one at a time, beating well after each, then stir in 1 teaspoon vanilla extract to enhance the flavors in your vanilla glaze coffee cake.

Common Mistake to Avoid: Add eggs slowly to prevent curdling; room-temperature eggs blend more smoothly.

Step 5: Alternate Dry Ingredients and Sour Cream

Alternately add the dry mixture and 1 cup sour cream to the wet ingredients, starting and ending with the dry, to maintain the moist texture of your cranberry pecan coffee cake recipe.

Pro Tip: This method prevents gluten development, keeping the cake tender.

Step 6: Fold in Cranberries and Pecans

Gently fold in 1 cup fresh cranberries and 1/2 cup chopped pecans into the batter for that signature tart and crunchy element in your easy pecan coffee cake with cranberries.

Common Mistake to Avoid: Over-folding can crush the cranberries; use a spatula for a light hand.

Step 7: Bake the Cake

Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean, creating your holiday cranberry coffee cake.

Pro Tip: Rotate the pan halfway through for even baking.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing for your vanilla glaze coffee cake.

Common Mistake to Avoid: Rushing cooling can cause the cake to break; patience is key.

Step 9: Prepare and Drizzle the Glaze

For the glaze, whisk together 1 cup powdered sugar, 1-2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth, then drizzle over the cooled cake for your cranberry pecan coffee cake recipe.

Pro Tip: Adjust milk for desired consistency; start with less for a thicker glaze.

Serving & Presentation

Elevate your cranberry pecan coffee cake with vanilla glaze by slicing it neatly and arranging on a festive platter, perhaps with a light dusting of powdered sugar for extra visual appeal. Garnish with whole pecans and fresh cranberries to highlight the colors and textures, making it a stunning centerpiece for holiday brunches. This easy pecan coffee cake with cranberries pairs wonderfully with a hot cup of coffee or tea, and for a full meal, serve alongside yogurt and fresh fruit to balance the richness.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the batter up to 24 hours in advance and store it covered in the fridge; bake fresh when needed. You can also mix the dry ingredients and chop the cranberries and pecans a day ahead for quick assembly.

Storing Leftovers: Keep the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain its moist texture. For longer storage, freeze individual slices wrapped in plastic and foil for up to 3 months.

The Best Way to Reheat: Thaw frozen slices overnight in the fridge, then warm in a 300°F oven for 10 minutes to restore the original fluffy texture and fresh-baked aroma of your holiday cranberry coffee cake.

Frequently Asked Questions (FAQ)