Cranberry Pecan Coffeecake Recipes

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CRANBERRY-PECAN COFFEE CAKE



Cranberry-Pecan Coffee Cake image

This cranberry coffee cake with pecans is so incredibly easy to make and is perfect for breakfast, brunch, or dessert.

Provided by lutzflcat

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

cooking spray
1 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
boiling water as needed
1 cup unsalted butter, melted
½ cup white sugar
2 large eggs, lightly beaten
1 teaspoon almond extract
1 teaspoon grated orange zest
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 pinch salt
⅔ cup coarsely chopped pecans
1 tablespoon powdered sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch springform pan with cooking spray and set on top of a baking sheet lined with foil.
  • Rehydrate the cranberries by placing them in a bowl and adding boiling water to cover. Let sit for about 10 minutes, drain well, and set aside.
  • Combine melted butter, sugar, eggs, almond extract, and orange zest in a medium bowl. Whisk flour, baking powder, baking soda, and salt together in another bowl and stir into the butter mixture just until combined. Fold in pecans and cranberries. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for about 15 minutes. Remove cake from the springform pan, sprinkle with powdered sugar, and serve.

Nutrition Facts : Calories 474.7 calories, Carbohydrate 45.5 g, Cholesterol 107.5 mg, Fat 31.7 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 15.6 g, Sodium 211.5 mg, Sugar 23.7 g

CRANBERRY PECAN CAKE



Cranberry Pecan Cake image

This is a yummy, very easy cranberry upside-down cake with lots of cranberries and pecans! Serve warm with whipped cream.

Provided by NGG426

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 8

3 cups frozen cranberries
1 cup pecans
1 cup white sugar
2 eggs
1 cup white sugar
1 cup all-purpose flour
½ cup butter, melted
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
  • Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
  • Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
  • Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.

Nutrition Facts : Calories 327.4 calories, Carbohydrate 45.7 g, Cholesterol 51.5 mg, Fat 15.8 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 5.8 g, Sodium 67.9 mg, Sugar 34.9 g

CRANBERRY SOUR CREAM COFFEE CAKE WITH PECAN CRUMB TOPPING



Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping image

Fresh cranberries and pecans are plentiful around the end of the year, and they make a great combination in this yummy coffee cake. Serve warm, if you like with coffee, or as a dessert.

Provided by Bibi

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h25m

Yield 14

Number Of Ingredients 18

½ cup light brown sugar
½ cup white sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
1 pinch salt
¼ cup cold unsalted butter
½ cup chopped pecans, or to taste
3 ⅔ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, at room temperature
1 cup white sugar
½ cup brown sugar
¾ cup sour cream
3 large eggs
1 tablespoon vanilla extract
1 ¼ cups whole milk
2 cups chopped fresh cranberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
  • Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.
  • Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.
  • Combine flour, baking powder, and salt for cake in a large bowl.
  • Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.
  • Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.

Nutrition Facts : Calories 518 calories, Carbohydrate 69.7 g, Cholesterol 91 mg, Fat 24.2 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 13.1 g, Sodium 258.2 mg, Sugar 38.8 g

CRANBERRY-PECAN STREUSEL COFFEECAKE



Cranberry-Pecan Streusel Coffeecake image

While searching on the net to find different recipes using cranberries, I found this tempting coffeecake. I found this @ http://www.cranberries.org courtesy of Cape Cod Cranberry Growers' Association.

Provided by SassiFras

Categories     Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 17

1 1/4 cups whole wheat pastry flour
1/2 cup light brown sugar, packed
6 tablespoons unsalted butter, softened
1 teaspoon ground cinnamon
1 cup chopped pecans
1 1/4 cups whole wheat pastry flour, sifted
3/4 cup white sugar
1/2 cup unsalted butter, softened
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup buttermilk
2 eggs
1 cup fresh cranberries or 1 cup frozen cranberries, chopped

Steps:

  • To make the streusel: Combine the flour, sugar, and cinnamon in a small bowl. Rub the softened butter into the flour mixture until it holds together when squeezed. Gently mix in the pecans; set aside.
  • To make the coffeecake: In a mixing bowl, combine the flour, sugar, butter, baking powder, baking soda, salt, flavorings, and buttermilk.
  • Mix on low speed for one minute, scrape the bowl, and beat for another 30 seconds; scrape the bowl.
  • Slowly add the eggs, one at a time, combining well after each addition; scrape the bowl after each egg is added.
  • Once all the eggs are added, scrape the bowl and mix on medium speed for one minute. Gently fold the cranberries in by hand.
  • To assemble the Cranberry-Pecan Streusel Coffeecake: Grease an 8x8 inch square pan and place about half of the batter in the pan. Smooth it out evenly with a small offset spatula or a knife.
  • Spread 1/3 of the streusel topping over the coffeecake batter. Place the remaining coffeecake batter on top of the streusel topping and gently smooth out to the edges of the pan.
  • Top with the remaining streusel.
  • An alternative to layering the coffeecake and streusel is to place all of the coffeecake batter in the pan, top with 2/3 of the streusel, and marble the streusel through the coffeecake with a knife by drawing the knife down through the streusel and into the batter, making swirling motions. Once swirled, top with the remaining streusel.
  • Bake the coffeecake in a 350°F preheated oven for 20-25 minutes, or until a toothpick inserted near the center tests clean. *** Changed time from the original 45-50 minutes, because of recipe reviewer. ***.
  • Allow the cake to cool in the pan.
  • This cake is very delicate with a crunchy streusel if served warm the same day, so if you prefer a slightly denser coffeecake with a softer streusel crumb, serve the coffeecake the next day. After the cake has cooled, wrap it well in plastic wrap and store in the refrigerator overnight. Allow to come to room temperature before serving.
  • * Regular pastry flour can be substituted for whole wheat pastry flour.
  • ** If buttermilk is not available, place 1 tsp lemon juice or vinegar in a measuring cup and fill to the ¼ cup mark with milk.

Nutrition Facts : Calories 442.2, Fat 25.6, SaturatedFat 11.3, Cholesterol 85.3, Sodium 154.6, Carbohydrate 50.9, Fiber 5.3, Sugar 26.9, Protein 6.8

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