Enjoy a slice of cranberry pecan coffee cake with a cup of coffee or tea. It’s a nice treat for any day of the week.
Pin Cranberry Pecan Coffee Cake to make later.
I received product samples from sponsor companies to aid in the creation of the #FallFlavors recipes. All opinions are mine alone.
When I came across this recipe in my Mom’s collection I was intrigued. I have never made a coffee cake such as this one. It has three sticks of butter!
I know, you’re thinking about your cholesterol and for some, that could be worrisome. The good news is this makes a smaller coffee cake.
It’s made in an 8-inch springform pan and, depending on how you cut the slices, serves 6 to 8 people making it great for weekend company or to take in for a small office party.
This cake is dense but moist with great texture from the pecans and cranberries. Now, I need to explain something that may startle you. As this cake bakes, the top will bubble, bubble with butter. It will look like it’s not done. Do the toothpick test for doneness and remove the cake from the oven when it’s clean.
Remove the sides of the springform pan when the coffee cake comes out of the oven. The butter will dribble down the sides, adding to the moistness of the cake, plus lots of flavor.
Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea! Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts. We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!
Here’s what we made for Monday:
Cinnamon Glazed Donut French Toast by Daily Dish Recipes
Cranberry Pecan Coffee Cake by Family Around the Table
Ginger Pear Muffins by Jolene’s Recipe Journal
Healthy Chocolate Pumpkin Waffles by Tip Garden
Spiced Coffee Toffee Bread by Cheese Curd In Paradise
Baked Stuffed Acorn Squash with Sausage and Apples by Simple and Savory
Fig and Brie Grilled Cheese by The Redhead Baker
Java Beef Flatbread Pizza by Cindy’s Recipes and Writings
Pecan Crusted Chicken Cutlets with Pears by A Day in the Life on the Farm
Skillet Sausage Potatoes and Cabbage by Everyday Eileen
Tuna Pot Pie by Palatable Pastime
Vegan Chili by Red Cottage Chronicles
Apple Cheesecake Streusel Bars by Love and Confections
Caramel Apple Cookie Cups by Sweet Beginnings
Caramel Pecan Cookie Sticks by The Freshman Cook
Chocolate Cappuccino Biscotti with Pecans by Blogghetti
Cinnamon Maple Pecan Cookies by Hezzi-D’s Books and Cooks
Coffee Granita by Karen’s Kitchen Stories
Irish Apple Cake by A Kitchen Hoor’s Adventures
Pecan Chocolate Chip Skillet Cookie by Crumb Top Baking
Pecan Pie Bars by Books n’ Cooks
Pumpkin Bundts with Brown Butter Glaze and Candied Pecans by Our Good Life
Vegan Coffee Layer Cake by The Baking Fairy
- 1 cup sweetened dried cranberries
- 1 cup boiling water
- 1 ½ cups butter, melted
- ⅔ cup sugar
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 ½ cup all purpose flour
- ½ cup pecans, I used pecans from Millican Pecan
- Garnish: Powdered Sugar
- Cover cranberries with hot water; let stand for 10 minutes and drain.
- Preheat oven to 350 degrees F. Butter an 8-inch round springform pan and set aside.
- In a bowl, combine melted butter; stir in eggs and vanilla.
- Add flour and pecans; fold in cranberries
- Pour batter into prepared pan. Bake at 350 degrees F. for 60 minutes or until cake tests done.
- Carefully remove springform pan when you take the coffee cake from the oven. When completely cool dust with powdered sugar. Cut into wedges to serve.