Irresistible Cranberry Pecan Coffee Cake in 1 Hour
A delicious and moist coffee cake with cranberries and pecans, perfect for breakfast or dessert.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh cranberries
- 1/2 cup chopped pecans
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round baking pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Alternately add dry ingredients and milk to the butter mixture, mixing until just combined.
- Fold in cranberries and pecans.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Cool for 10 minutes before serving.
Notes
- Use fresh or frozen cranberries.
- For extra crunch, toast the pecans before adding.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg