This Rich Cranberry Coffee Cake is a delightful treat that balances the bright, tart pop of fresh cranberries with the warm, nutty crunch of pecans. The batter is incredibly moist and tender, thanks to a generous amount of cream cheese and butter, creating a luxurious texture that feels indulgent yet homey. It’s an ideal centerpiece for weekend brunches, holiday gatherings, or simply a special mid-week pick-me-up. The subtle vanilla notes enhance the natural fruit flavors, while a light dusting of confectionerâÂÂs sugar adds a touch of elegance. Serve it warm from the oven for the best experience, allowing the aromas of baked citrus and nuts to fill your kitchen.
Rich Cranberry Coffee Cake
Description
This Rich Cranberry Coffee Cake is a delightful treat that balances the bright, tart pop of fresh cranberries with the warm, nutty crunch of pecans. The batter is incredibly moist and tender, thanks to a generous amount of cream cheese and butter, creating a luxurious texture that feels indulgent yet homey. It&# 226;ÂÂs an ideal centerpiece for weekend brunches, holiday gatherings, or simply a special mid-week pick-me-up. The subtle vanilla notes enhance the natural fruit flavors, while a light dusting of confectionerâÂÂs sugar adds a touch of elegance. Serve it warm from the oven for the best experience, allowing the aromas of baked citrus and nuts to fill your kitchen.Ingredients
Directions
-
Preheat the oven to 350ðF (175ðC). Grease a 10-inch fluted tube pan (Bundt pan) generously with butter or non-stick spray.
-
In a large mixing bowl, beat the softened cream cheese, 1 cup of butter (or margarine), 1 1/2 cups of sugar, and 1 1/2 teaspoons of vanilla extract until the mixture is smooth and creamy.
-
Add the 4 eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
-
In a separate bowl, combine 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.
-
Gradually add the dry flour mixture to the butter mixture, mixing on low speed until just combined.
-
In another small bowl, toss the remaining 1/4 cup of all-purpose flour with 2 cups of cranberries (fresh or frozen, thawed if frozen) and 1/2 cup of chopped pecans.
-
Gently fold the cranberry and nut mixture into the batter. The batter will be very thick.
-
Spoon the thick batter into the prepared tube pan, spreading it evenly.
-
Bake for 65 to 70 minutes, or until a wooden toothpick inserted into the center comes out clean.
-
Let the cake stand in the pan for 5 minutes to set.
-
Remove the cake from the pan and place it on a wire rack to cool completely.
-
Before serving, dust the top with confectioner's sugar.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 72.7kcal
- % Daily Value *
- Total Fat 7.2g12%
- Saturated Fat 4.5g23%
- Cholesterol 18.5mg7%
- Sodium 68.2mg3%
- Total Carbohydrate 0.7g1%
- Dietary Fiber 0.0g0%
- Sugars 0.4g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using frozen cranberries, do not thaw them before folding into the batter to prevent them from breaking down and staining the batter.
Ensure the cream cheese and butter are at room temperature for a smooth, lump-free batter.
This cake stores well at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to a week. Bring to room temperature before serving for the best texture.
You can substitute pecans with walnuts if preferred.
