For a fun and easy brunch recipe, I made this wonderful Cranberry Pecan Pound Cake Recipe. It’s so perfectly thick but fluffy–I can’t sing it’s praises enough.
And, if you’d like to add some other items to your breakfast buffet, be sure to check out these 35+ Breakfast Recipes Worth Waking Up For. They’re all awesome and tasty–and well worth the few minutes it’ll take to put them together!
But now, back to this awesome cranberry pecan pound cake. Oh, did I call it a pound cake?! Why, yes I did.
Now, it’s not as thick exactly as a pound cake, but pretty close. It honestly walks the line in between coffee cake and pound cake. So, you can rest well knowing that it going to please.
Ready to make this awesome brunch pound cake recipe? Let’s do this.
How to Make This Cranberry Pecan Pound Cake Recipe
To start with, I preheat my oven and then lightly grease a non-stick bundt pan. If you don’t have a non-stick bundt pan, you can use parchment paper to line your pan with. Seriously, for the love of all that is yummy, please don’t bake your cake directly onto the pan, if it’s not non-stick. You’ll never get the cake out and be so sad.
Ok, when I have the pan ready, I toss a tablespoon of the flour together with the pecans and cranberries. I like to use dried cranberries with pecans, but, if I were to make this a little differently, I might make it with fresh cranberries and oranges using a little orange zest and fresh orange juice. But that’s not what I did for this recipe–maybe next time. Hmmm…
Then, I get a large mixing bowl and combine all the dry ingredients like the remaining flour, baking powder, baking soda and salt. When those are whisked together, I work with the wet ingredients to another bowl.
I cream the sugar and butter with my hand mixture then beat in the eggs in to the mixture alternately, one at a time, followed by the vanilla.
Once that’s done, I combine the flour into this mixture, followed by 1/2 cup of greek yogurt (or 1/3 cup if that’s all I have, with a little sour cream to make up the difference).
Then I put this batter into the prepared pan and bake for 55 minutes.
Let it cool in pan for about 10 minutes, then turn it out on a cake plate. If you want to serve it warm–do it! It’s so good that way. I love to add a glaze made of powdered sugar and milk, then sprinkle with some brown sugar. So good.
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Reminder, not all ingredients in the Cranberry Pecan Pound Cake Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for
Must Have Resources:
When making Cranberry Pecan Pound Cake Recipe at home, you really need to have the following Amazon affiliate tools on hand.
Make it a Meal:
Main Dish: Easy Skillet Breakfast
Vegetable Side: Asparagus and Potato Egg Bake
Starch Side: Ham and Cheese Bread
Refreshing Drink: Healthy Breakfast Smoothies
Best Cake Recipes:
Once you make this Cranberry Pecan Coffee Cake Recipe, you’ll see just how awesome it can be to have a coffee cake for brunch or even a snack. So, being the good host that I am, I pulled together some additional coffee cake recipes you simply must try:
More Pecan Recipes:
If you’re just here for the pecans, I don’t blame you. Pecans are one of the best treats on the planet. So, I’ve got some amazing pecan recipes right here that you might like:
- ¾ cup chopped pecans
- ¾ cup sweetened dried cranberries
- 1 tbsp all purpose flour
- 2 ¼ cup all purpose flour
- 1 tsp baking powder
- 2 sticks unsalted butter
- 1 ¼ cup granulated sugar
- 5 large eggs
- 2 tsp vanilla extract
- ½ cup plain greek yogurt
- Preheat oven to 325 degrees. Prepare a bundt pan with non-stick spray, applying generously.
- In a small bowl, combine the pecans, cranberries and 1 tbsp flour, toss until completely covered and set aside.
- In another bowl, mix together the 2 ¼ cup all purpose flour and baking powder. Set aside.
- Using a stand mixer or electric mixer, cream together the butter and sugar. Add in the eggs, one at a time, and mix well. Add in the vanilla extract and mix. Slowly add in the flour mixture, mixing until well combined. Stir in the greek yogurt. Then gently stir in the pecans and cranberries.
- Evenly spread the batter into your bundt pan and bake for 50-55 minutes. Allow cooling for 10 minutes and turn the cake onto a cooling rack.
- Once completely cooled, serve and eat or you can garnish the top with a glaze, pecans and cranberries.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 419 Total Fat: 23g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 118mg Sodium: 77mg Carbohydrates: 49g Net Carbohydrates: 0g Fiber: 2g Sugar: 29g Sugar Alcohols: 0g Protein: 7g