As a rule, we aren’t weekday breakfast people. Between the rush to get up, lunches made and get to work and school on time, breakfast often falls by the wayside. But that doesn’t mean we don’t enjoy a good breakfast when the opportunity arises. To satisfy the need for breakfast I’ve taken to making easy / on the go / can be eaten at your desk items. And this coffee cake has quickly become one of our favorites.
This recipe started out as one that I had inherited from a relative but then the tweaking came into play. The sour cream became yogurt which became buttermilk. Blueberries morphed into raspberries, apples then eventually cranberries. The nuts were originally almonds or walnuts but then we were gifted with a giant tin of Georgia pecans. The cake here has now become my favorite go to coffee cake. Sure I may substitute ingredients as needed but this version is by far the best.
CRANBERRY PECAN COFFEE CAKE
For the cranberry filling:
2 cups cranberries, fresh or frozen
1/2 cup white sugar
6 tablespoons brown sugar
- Whirl cranberries in food processor fitted with a metal blade until coarsely chopped.
- Stir in the white and brown sugars then set aside.
For the cake:
2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
6 tablespoons butter, melted
3 teaspoons vanilla extract
1/2 cup chopped pecans
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
- In a smaller bowl, whisk the eggs, buttermilk, melted butter and vanilla.
- Stir into dry ingredients just until moistened. The batter will be very thick.
- Spoon half the batter into a greased and floured 8 inch round baking pan.
- Top with cranberry and sugar mixture.
- Spoon the remaining batter over the cranberries.
- Sprinkle with the pecans.
- Bake at 350o F for 35-40 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack for 15 minutes before removing from pan.
- During the cooling time, carefully run a sharp knife around the edges to loosen them.
For the icing
1/2 cup confectioners’ sugar
3 teaspoons milk
1/2 teaspoon vanilla extract
- In a small bowl, combine all of the icing ingredients.
- Drizzle over the coffee cake and serve.