Prep 20m Cook 55m Additional 10m Ready In 85m
Servings 1 9x13-inch cake Calories 518

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.

Recipe Ingredients

  • 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 ⅓ 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

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
  2. 2 Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.
  3. 3 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.
  4. 4 Combine flour, baking powder, and salt for cake in a large bowl.
  5. 5 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.
  6. 6 Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
  7. 7 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
  • Carbohydrate 69.7 g
  • Cholesterol 91 mg
  • Fat 24.2 g
  • Fiber 2.2 g
  • Protein 6.9 g
  • Saturated Fat 13.1 g
  • Sodium 258.2 mg
  • Sugar 38.8 g

Chef's Notes

You can use 2% milk instead of whole.


  1. Made it with blueberries and almonds. The cake is rich and delicious. Will definitely try it again with cranberries next time.

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