Cranberry Coffee Cake
A slice of this pairs beautifully with a coffee. It is moist, light, and bursting with sweet and tart flavors in each mouthful.
Servings:12 slices
Ingredients
For the base:
- 1 ¼ cups cranberries
- ½ cup pecans chopped
- ⅔ cup brown sugar
- ⅓ cup unsalted butter
For the batter:
- ¾ cup granulated sugar
- ½ cup unsalted butter at room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F. Line a pie pan with foil. Mix the last 5 ingredients of batter in a bowl and set aside.
- Add butter and brown sugar for the base to a pan and place over low heat. Stir until melted and combined. Bring to a boil and pour the mixture into the pie pan. Top with pecans and cranberries.
- Beat butter for the batter and sugar in a bowl until fluffy. Add one egg at a time and beat well to combine. Add vanilla, flour mixture, and sour cream, beat well to combine. Pour the batter into the pan and bake for 60 minutes.
- Let cool and then flip the cake onto the plate. Remove foil and enjoy!
Notes
- Enjoy this for breakfast or as a snack or dessert. It's a versatile treat and tastes great any time of the day (or night!)
- Use a butter knife around the edges of the cake so it comes out of the pan neatly without breaking. Don't attempt to remove it until it's completely cool as it will be very delicate while cooling.
- You'll want to start (and end!) your day with a slice of this. I like to have it with orange juice and coffee for breakfast. If you're making it for brunch, pair it with bacon and eggs for a complete meal.
Nutrition
Calories: 347kcal | Carbohydrates: 39g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 283mg | Potassium: 146mg | Fiber: 1g | Sugar: 26g | Vitamin A: 559IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg