Cranberry pecan streusel coffee cake is a great way to use leftover cranberry sauce.
These days, the stillness of night is being broken by wails coming from the toddler’s room. At first we thought it was teething, then the suffering that comes along with a stuffy and runny nose, and then we decided he just gets possessed every night around 11:00.
Going through the 18-month regression means his only comfort is being snuggled into the crook of my neck, and my only comfort comes from working out the kinks in my back from sleeping every night curled up with a toddler.
This too shall pass, I know, but for now, my mornings need to be filled with optimism, lots of coffee, and something sweet to dive into.
Coffee cake is one of the things I grew up eating a lot of, being an easy segue from my first muffin baking experiments.
We tended to fill ours with plump berries, scatter on plenty of streusel topping, and then slather on extra butter while the slices of cake were still warm. No judgement on butter consumption here, folks.
This cranberry pecan streusel coffee cake uses up the last of your cranberry sauce and features Texas pecans, because, well, Texas.
If you’re all out of cranberry sauce, feel free to swap in your favorite preserves instead — blackberry is especially good here. (These peanut butter & jelly waffles are also really good for using up preserves!)
The recipe makes enough to share, so it’s perfect to serve up on Christmas morning or a lazy snow-bound Saturday.
It’s best warm from the oven, but it stores well in an airtight container and can be rewarmed in the microwave in seconds. Don’t forget that extra butter on top!
Serve up this cranberry streusel coffee cake with a steaming mug of coffee or hot chocolate, and all will be right with the world again.
- 1 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking spice blend
- 4 tablespoons butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup milk
- 1/2 cup cranberry sauce
For the Topping
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons butter, melted
- 1/2 cup chopped pecans
- Preheat oven to 350°F. Line a square baking dish with parchment or grease with spray oil.
- Sift together flours, baking powder, salt, and baking spice in a small bowl.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla, then stir in milk.
- Stir dry ingredients into butter mixture; mix until well-incorporated. Pour batter into prepared pan.
- Using a teaspoon, dollop cranberry sauce on top of batter. With a knife, drag sauce through batter to create marbled pattern.
- To make the topping, in a small bowl, mix together flour, brown sugar, melted butter, and pecans until mixture is crumbly. Scatter across the top of the batter.
- Bake coffee cake for 30 minutes, until a toothpick inserted in the center comes out clean.
- Baking spice is a mix of cinnamon, nutmeg, mace, allspice, and ginger. Feel free to use your favorite blend.
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Nutrition Information:Yield: 9
Amount Per Serving: Calories: 336Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 43mgSodium: 480mgCarbohydrates: 51gFiber: 2gSugar: 27gProtein: 5g
Other cranberry recipes you might enjoy:
Cranberry Sticky Buns by My Kitchen Addiction
Cranberry Apple Crumble by Stetted
Coffee-Rubbed Steak with Cranberry Salsa by Healthy Delicious
Cranberry-Orange Dark ‘N’ Stormy Cocktails by Food For My Family