Cranberry Pecan Coffee Cake

I love the holidays and I especially love Christmas morning. In our household, our traditions are typically centered around eating something decadent and festive –  my favorite occasion is Christmas morning breakfast. It’s completely acceptable to indulge in a feast on this special morning guilt-free.

Planning ahead for your Christmas morning breakfast can save you time and relive some stress. No one wants to work in the kitchen all morning while everyone else is opening presents. This yummy cranberry pecan coffee cake can be made in advance so you can focus more on those other crowd-pleasing favorites (like waffles and pancakes) and those gifts under the tree.


2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
(sift these together in a bowl)

3/4 cup sugar
2 tbsp butter, room temperature
1 egg, room temperature
(add these to the bowl of a standing mixer)

1 cup sour cream
1/2 cup chopped pecans
1 1/2 cup cranberries, frozen
The peel of half an orange
Sparkling sugar, optional


Preheat the oven to 350 degrees F. Place the pecans, frozen cranberries, and orange peel into a food processor fitted with the blade attachment.


Pulse for 15-20 seconds or until the mixture is finely chopped.


Using a standing mixer, combine the sugar, butter, and egg. Beat on high speed until the mixture is light in color and fluffy.


On low speed, gently combine the flour and sour cream in 3 parts – starting and ending with the flour – until fully incorporated.


Fold the cranberry pecan mixture very lightly into the batter and place it into a greased 9-inch spring form pan.


Sprinkle with sparkling sugar.


Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.


Wishing everyone a wonderful Christmas morning!




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