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Cranberry Pecan Coffee Cake with Vanilla Glaze

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This moist coffee cake is studded with tart cranberries and crunchy pecans, topped with a sweet vanilla glaze for the perfect breakfast treat or dessert.

Ingredients

Scale
  • For the Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup fresh cranberries
  • 1/2 cup chopped pecans
  • For the Glaze:
  • 1 cup powdered sugar
  • 1–2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
  4. Alternately add dry ingredients and sour cream to wet mixture, starting and ending with dry.
  5. Fold in cranberries and pecans. Pour batter into prepared pan.
  6. Bake for 45-50 minutes or until a toothpick inserted in center comes out clean.
  7. Cool in pan for 10 minutes, then remove to wire rack.
  8. For glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.

Notes

Store in an airtight container for up to 3 days. Fresh cranberries can be substituted with frozen if thawed and patted dry.

Nutrition

Find it online: https://www.delicetreats.com/cranberry-pecan-coffee-cake/