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Prep 20 m Cook 55 m Ready In 1 h 25 m

“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.”


Crumb Topping:

1/2 cup light brown sugar

1/2 cup white sugar

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

1 pinch salt

1/4 cup cold unsalted butter

1/2 cup chopped pecans, or to taste


3 2/3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 cup unsalted butter, at room temperature

1 cup white sugar

1/2 cup brown sugar

3/4 cup sour cream

3 large eggs

1 tablespoon vanilla extract

1 1/4 cups whole milk

2 cups chopped fresh cranberries


Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9×13-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.


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