Cranberry Pecan Coffee Cake
For a fun and easy brunch recipe, I made this wonderful Cranberry Pecan Coffee Cake Recipe. It's so perfectly thick but fluffy--I can't sing it's praises enough.
Servings 12
Calories 419kcal
Equipment
Ingredients
- ¾ Cup(s) chopped pecans
- ¾ Cup(s) sweetened dried cranberries
- 1 tbsp all purpose flour
- 2 ¼ Cup(s) all purpose flour
- 1 tsp baking powder
- 2 sticks unsalted butter
- 1 ¼ Cup(s) granulated sugar
- 5 large eggs
- 2 tsp vanilla extract
- ½ Cup(s) plain greek yogurt
Instructions
- 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
Serving: 1g | Calories: 419kcal | Carbohydrates: 49g | Protein: 7g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Cholesterol: 118mg | Sodium: 77mg | Fiber: 2g | Sugar: 29g
