Cranberry Pecan Coffee Cake
A sour cream bundt coffee cake with a brown sugar pecan streusel swirl and fresh cranberries baked in and on top.
Servings 12 slices
Calories 538kcal
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
Glaze: warm a tub of cream cheese frosting in the microwave for 15 to 20 seconds and drizzle, or whisk 1 cup powdered sugar with 2 tablespoons milk and a splash of vanilla.
Frozen cranberries work straight from the freezer. Add 5 minutes to the bake time.
Nutrition
Serving: 1g | Calories: 538kcal | Carbohydrates: 66g | Protein: 7g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 321mg | Fiber: 3g | Sugar: 35g
