Cranberry Coffee Cake
Cranberry coffee cake with pecan streusel is a great way to use leftover cranberry sauce.
Servings: 9 servings
Ingredients
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg
- 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
Instructions
- Preheat oven to 350°F. Line a square baking dish with parchment or grease with spray oil.
- Sift together flour, baking powder, cinnamon, baking soda, salt, and nutmeg in a small bowl.1 3/4 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground nutmeg
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla, then stir in milk.4 tablespoons butter, 3/4 cup granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract, 3/4 cup 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.1/2 cup cranberry sauce
- 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.1/4 cup all-purpose flour, 1/4 cup brown sugar, 2 tablespoons butter, 1/2 cup chopped pecans
- Bake coffee cake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
