Cranberry Pecan Streusel Coffeecake
Bright, tart cranberries and buttery pecans come together in this irresistible Cranberry Pecan Streusel Coffeecake that’s perfect for breakfast, brunch, or a cozy dessert. Featuring a moist, tender crumb and a golden-brown streusel topping made with brown sugar, chopped pecans, and fragrant cinnamon, this coffeecake strikes a perfect balance between sweet and tangy. The batter, infused with vanilla and enriched with melted butter, cradles bursts of fresh or frozen cranberries, while the crunchy, crumbly streusel adds a delightful contrast in texture. Quick to prep and ready in under an hour, this baked treat is ideal with your morning coffee or as the centerpiece for your holiday gatherings. Whether served warm or cooled, it’s a crowd-pleasing cake that embodies comfort and homemade goodness.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted and cooled
- 0.75 cups Milk
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 1.5 cups Fresh or frozen cranberries
- 0.5 cups Light brown sugar
- 0.5 cups Chopped pecans
- 1 teaspoons Ground cinnamon
- 0.25 cups All-purpose flour (for streusel)
- 0.25 cups Unsalted butter, cold and cubed (for streusel)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1.5 teaspoons of baking powder, and 0.5 teaspoons of salt.
In a separate bowl, combine 0.5 cups of melted and cooled butter, 0.75 cups of milk, 2 large eggs, and 1.5 teaspoons of vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in 1.5 cups of cranberries into the batter. If using frozen cranberries, do not thaw them beforehand to avoid streaking.
Pour the batter into the prepared pan and spread it evenly.
To make the streusel topping, combine 0.5 cups of light brown sugar, 0.5 cups of chopped pecans, 1 teaspoon of ground cinnamon, and 0.25 cups of all-purpose flour in a bowl.
Add 0.25 cups of cold, cubed butter to the streusel mixture. Use your fingertips or a pastry cutter to mix until the streusel resembles coarse crumbs.
Evenly sprinkle the streusel topping over the coffeecake batter in the pan.
Bake in the preheated oven for 38 to 42 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely or serve warm.
Slice and enjoy your Cranberry Pecan Streusel Coffeecake with a cup of coffee or tea!
Nutrition Facts
Calories |
4206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.8 g | 259% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 2116 mg | 92% | |
| Total Carbohydrate | 567.1 g | 206% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 325.9 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 513 mg | 39% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1374 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
