November 28, 2013

Cranberry Orange & Pecan Coffee Cake

Happy Thanksgiving!

This is one of my favorite holidays. Probably because of the cooking involved...and the baking. I spend all Thanksgiving in the kitchen with loved ones as dish after dish comes out of the oven and stovetop. Of course, that means snacking along the way as well!

This coffee cake is a new addition to the Thanksgiving spread this year. It's full of fresh cranberries and fresh orange juice and zest. It just looks festive and with a streusel topping how can it not be?

Mmm mmm good. I can't wait to dive into this after dinner with a good cup of coffee. Happy Thanksgiving everyone!

Cranberry Orange & Pecan Coffee Cake
Adapted from joythebaker

Makes 1 9x5 inch loaf

For the Cake
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter at room temperature and cut into cubes
1 egg
3/4 cup freshly squeezed orange juice
1 tablespoon orange zest
1/2 tablespoon pure vanilla extract
1 cup coarsely chopped fresh cranberries
1/2 cup coarsely chopped pecans

Preheat your oven to 350 degrees. Line a 9 x 5 inch loaf pan with parchment paper and grease with butter. Set aside. Make sure to leave some overhang all around the pan for easy cake extraction.

In a bowl, mix together your flour, sugar, baking powder, baking soda, and salt. Time to get messy and use your fingers! Using your hands, incorporate the butter into the flour until it resembles bread crumbs.

In another bowl, mix together your egg, orange juice, zest, and extract. I'd recommend recruiting helpers to squeeze your juice and zest your zest. It keeps everyone busy in the kitchen!

Case in point, my brother and husband helping to squeeze and zest.
Add your wet ingredients to your dry ingredients. Stir just until incorporated and fold in the cranberries and pecans into the batter. Pour this thick, luscious batter into your prepared loaf pan and set aside while preparing the crumb topping.

For the pecan streusel topping: 
2 tablespoons unsalted butter, cold and cut into little cubes
1/4 cup all-purpose flour
1 1/2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
pinch of salt
1/4 cup coarsely chopped pecans

Simply combine all of your ingredients until your butter is well incorporated and your mixture looks once again like bread crumbs. Sprinkle all over your batter!

Bake at 350 degrees for 1 hour 20 minutes - 1 hour 30 minutes or until a skewer comes out clean or the cake bounces back at you when pressed on. Let cool in the pan for 15-20 minutes and simply use your overhang parchment to lift out of the pan and let your cake cool completely.

Optional glaze:
1/2 cup powdered sugar
1/2 tablespoon of milk

Simply mix and drizzle over your streusel topping.

Enjoy and Happy Thanksgiving!



  1. It's the key-lime pie guy again! With post finals hunger growling, my roommate and I made this. The sweet smell of the pecans alone were enough that this cake was totally worth it!

    Lets just say we and our other housemates were literally twerking in anticipation for the cake to finish baking. Even Miley Cyrus would have been embarrassed of us. Our other friends came by and as soon as they walked in they all said "dat cake doe!" SO SO SO GOOD! I have to admit though that we were kind of trashy and used store bought icing because we were lazy. But it was still so good! Awesome job!

  2. You guys leave the BEST comments!! I'm so glad you liked the recipe! we also devoured the cake - reheating it in the toaster oven every morning with a pat of butter :) Happy Holidays and thanks for bringing a smile to my face!