Cranberry Pecan Streusel Coffee Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2021. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Cranberry Pecan Streusel Coffee CakeThis Cranberry Pecan Streusel Coffee Cake shouts out fall.  My love of cranberries is known to those that follow the blog.  I can hardly wait until they appear in the market.

While this is an easily made coffee cake, the one thing that makes it stand out when mixing is how the batter becomes very, very cold and stiff after the frozen cranberries are added.By freezing the cranberries, they are easily chopped by pulsing them in a processor. This is done at the last minute so they don’t juice too much.

Because the batter is so cold and stiff, this Cranberry Pecan Streusel Coffee Cake takes almost twice as long to bake since it had to come to room temperature in the oven before the baking starts.  So don’t be impatient.  The wait is worth it.

Pecan StreuselStreusel Ingredients

3/4 cup brown sugar (150 grams or 5 1/3 ounces)
3 tablespoons flour
1 teaspoon cinnamon
3 tablespoons butter, cut up and cold
3/4 cup pecans, finely cut (85 grams or 3 ounces)

Place the sugar, flour, cinnamon in a processor bowl.  Streusel IngredientsPulse several times to mix. Streusel ingredients mixed Add the cold butter and process until it starts making crumbs.  Some butter may not be incorporated.  That’s fine.Butter added to streusel ingredients Add the pecans and pulse several times until they are finely cut in.  Refrigerate until needed.Completed streusel

Cranberry Pecan Streusel Coffee CakeIngredients for the Cranberry Pecan Streusel Coffee Cake

1 – 12 ounce bag fresh cranberries (340 grams)
1 large orange
2 cups all-purpose flour (280 grams or 10 ounces)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar (200 grams)
1/2 cup unsalted butter, room temperature (114 grams, 4 ounces or 1 stick)
2 eggs
1/2 cup sour cream (114 grams or 4 ounces)
2 teaspoons vanilla

Preheat the oven to 350°F.  Line the bottom of a 9 x 2 inch square cake pan with parchment paper.  Spray with a non-stick baking release and set aside.

Place the cranberries on a rimmed baking sheet and pick over them for any mushy ones. Freeze the cranberries until rock hard.Cranberries on a tray

Grate the zest of the orange and set aside.

Combine the flour, baking powder, and salt.   Set aside.

Cream the sugar, butter, and orange until light and fluffy. Butter, sugar, and orange in mixing bowlAdd the vanilla, mixing well, Vanilla addedScrape down and add the eggs one at a time.
Egg added to batterBeat until light and completely combined.  If the mixture curdles, and it probably will,Curdled batter raise the speed of the mixer to bring it back together.  If that doesn’t do it, adding the flour in the next step will.

Add the flour in three parts and sour cream in two alternately, starting and ending with the flour mixture.First addition of flour into the Cranberry Pecan Streusel Coffee Cake

First addition of flour beaten in

Add half the sour cream.Sour cream added to the batter

Continue alternating with the second additon of flour, then the rest of the sour cream, ending with the last of the flour.Cranberry Pecan Streusel Coffee Cake batter completed

Last, place the cranberries in a food processor Cranberries in the food processor

and pulse to coarsely chop.Chopped cranberries

Add to the batter and mix just until well combined.  The batter will be very firm at this point because of the frozen cranberries. After you have mixed by machine, be sure to mix by hand a few times to incorporate any unmixed batter on the bottom and sides.Cranberries mixed into the batter

Spoon the batter in the prepared pan.Cranberries spooned into the prepared pan

Spread it out evenly.Batter spread in pan

Top with the reserved pecan streusel. Streusel on top of batter

Because the batter will be almost frozen from the cranberries this takes longer than normal to bake. Bake for 50 to 60 minutes until a tester comes out clean.  Cover the top loosely with foil if it starts to brown to quickly.

Yield:  1 9” Cranberry Pecan Streusel Coffee Cake – about 9 servings

If you enjoy cranberries, you may want to take a look at these.

Candied Cranberries
Chocolate Cranberry  Curd Tart
Chocolate Cranberry Quick Bread

Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
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6 thoughts on “Cranberry Pecan Streusel Coffee Cake

    1. hfletcher Post author

      These should do very well as muffins. Quick breads and muffins are iterchangeable. Just watch your timing. For regular size muffins (not the minis or Texas) start checking around 23 minutes.

  1. rocky

    Oh Helen that looks so good. I too love cranberry anything.
    Have not seen any for sale just yet. But will keep an eye out. I usually buy a few extra bags and freeze them. So the ones I have now are from last year. When I make this cake, I will have to pick thru them and see if there are any dried up ugly ones.
    When I lived in Maine we used to get fresh picked ones from a farm where they had cranberry bogs. They would pick half of the crop dry to sell right away and the rest were floated with water and picked to sell to cranberry companies.
    They were huge, like the size of a big cherry. But I never see those for sale anywhere else.
    Thanks for another great recipe. Xo

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