Cranberry Pecan Coffee Cake with Streusel Swirl
This cranberry pecan coffee cake is a sour cream bundt cake with a ribbon of brown sugar, cinnamon and pecan streusel through the middle and fresh cranberries baked in and on top. Tart, sweet, a little crunchy. It is the one I bake when people are coming over before noon.
It sits on my list of Sunday brunch recipes because it bakes while you make coffee and still looks like you planned ahead.
Here is the batter, the streusel layer, the bake, a quick glaze and how long it keeps. The full recipe card is at the end.
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Why Is It Called Coffee Cake?
There is no coffee in it. It is called coffee cake because it is meant to be eaten with coffee. That is the whole story.
Ingredients
For the cake:
- Butter: 1/2 cup, softened.
- Sugar: 3/4 cup granulated plus 1/4 cup brown sugar. Light or dark brown both work. Dark just tastes more like molasses.
- Vanilla: 1 teaspoon.
- Eggs: 2.
- Sour cream: 1 cup. This is what keeps it moist for days.
- Flour: 3 cups all-purpose.
- Baking soda and baking powder: 1 teaspoon each.
- Fresh cranberries: 1 1/2 cups, split into three 1/2 cup portions.
For the streusel:
- Salted butter: 5 tablespoons, melted.
- Brown sugar: 3/4 cup.
- Cinnamon: 1 1/2 teaspoons.
- Pecans: 1 cup, chopped, plus a handful for the top if you want.
How to Make Cranberry Pecan Coffee Cake
- Heat the oven to 350 degrees. Grease a 12 cup bundt pan well, including the center tube.
- Cream the butter, granulated sugar and brown sugar until fluffy.
- Beat in the vanilla, eggs and sour cream until smooth.
- Mix in the flour, baking soda and baking powder just until there are no dry streaks.
- Fold in the first 1/2 cup of cranberries.
The batter is thick, closer to cookie dough than cake batter. That is right. Do not add milk.
Layering the Streusel
Stir the melted butter, brown sugar, cinnamon and pecans together. It should look like wet sand.
- Press half the batter into the pan and make a shallow trench around the middle with the back of a spoon.
- Spoon the streusel into the trench and scatter the second 1/2 cup of cranberries over it.
- Drop the rest of the batter on top in spoonfuls and gently press it into an even layer.
- Top with the last 1/2 cup of cranberries and a few more pecans.
Keep the streusel off the sides of the pan. Brown sugar against the metal is what glues a bundt cake in place.
Baking and Glazing
Bake for 45 to 50 minutes, until a skewer in the thickest part comes out clean. Cool in the pan for 10 minutes, then turn it out onto a plate. The cranberries on top end up on the bottom, which is fine.
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For the glaze I take a shortcut: a tub of cream cheese frosting, warmed in the microwave for 15 to 20 seconds until it pours. Drizzle it over the cooled cake. If you would rather make your own, whisk 1 cup powdered sugar with 2 tablespoons milk and a splash of vanilla.
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Storage
- Cover and keep it at room temperature for 2 days, or in the fridge for up to 5.
- Freeze unglazed slices wrapped in plastic for up to 3 months. Glaze after thawing.
- Bake it the night before brunch and glaze it in the morning.
Make It a Brunch
One way to fill out the table:
- Main dish: Potato Sausage Breakfast Casserole
- Side: Spinach Quiche
- Drink: Homemade Latte Recipes, or hot chocolate for the kids
More Coffee Cake Recipes
Cake Baking Gear
- Pecan Pie Coffee Cake
- Pumpkin Cream Cheese Coffee Cake
- Apple Butter Walnut Coffee Cake
- Blueberry Sour Cream Coffee Cake
- Cherry Almond Coffee Cake
- Caramel Macchiato Coffee Cake
- Strawberry Coffee Cake
- Coffee Cake Recipes for Brunch
More Cranberry Recipes
- Cranberry Pecan Pound Cake
- Orange Cranberry Scones
- Cranberry Orange Whoopie Pies
- Wild Rice and Cranberry Bread
- Orange Cranberry Oatmeal
- Cranberry Mocktail
- Yummy Cranberry Recipes
More Pecan Recipes
Cranberry Pecan Coffee Cake
Equipment
- Measuring Cups and Spoons Set
Ingredients
For the Cake
- ½ cup butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup sour cream
- 3 cups flour all-purpose
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ cups fresh cranberries divided into three ½ cup portions
For the Streusel
- 5 tablespoons salted butter melted
- ¾ cup brown sugar
- 1 ½ teaspoons cinnamon
- 1 cup pecans chopped, plus a handful for the top
Instructions
- Heat the oven to 350°F. Grease a 12 cup bundt pan well, including the center tube.
- Cream the butter, granulated sugar and brown sugar until fluffy. Beat in the vanilla, eggs and sour cream until smooth.
- Mix in the flour, baking soda and baking powder just until combined. The batter will be thick.
- Fold in ½ cup of the cranberries.
- Press half the batter into the pan and make a shallow trench around the middle with the back of a spoon.
- Stir the streusel ingredients together and spoon into the trench, keeping it off the sides of the pan. Scatter ½ cup cranberries over the streusel.
- Spoon the remaining batter on top and gently press into an even layer. Top with the last ½ cup of cranberries and a few pecans.
- Bake 45 to 50 minutes, until a skewer in the thickest part comes out clean. Cool in the pan 10 minutes, then turn out onto a plate.
- Glaze when cool, if you like.
Notes
Nutrition
❓ Frequently Asked Questions
The three things people ask me about this cake.
Cranberries in breakfast, yes or no? Tell me in the comments.
I am very glad that found your post, I am from India, will try it out this recipe. Keep posting recipe’s like this. Thanks for sharing such a great recipe