Cranberry Orange and Pecan Coffee Cake

Baking

ccran cake

This Christmas one of my biggest issues (aside from going broke from buying presents) is not buying the cranberry pound cake at Starbucks. That thing calls my name every time I pass by. It’s all “Dini – I look so good. You know you want me. You know I’m worth a ridiculous $4 per slice.” The thing is. It’s not.

But two weekends ago, when the temptation was just proving to be too much I decided that I had to make a GODDAMN cranberry cake.

I followed Joy the Baker‘s recipe and can I just say WOW. It was actually amazing, even if my version (see below) looks a little burnt. Because it kinda was…

For the cake:
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter, at room temperature and cut into medium chunks
1 egg, beaten
3/4 cup fresh squeezed orange juice (It’s a little less than 3 oranges worth)
1 Tbsp orange zest
1/2 Tbsp pure vanilla extract
1 cup fresh cranberries (Joy said to chop this – but I overlooked this and it was fine)
1/2 cup coarsely chopped pecans

For the Topping:
2 Tbsps unsalted butter, cold
1/4 cup all-purpose flour
1 1/2 Tbsps granulated sugar
1/4 tsp ground cinnamon
pinch of salt
1/4 cup coarsely chopped pecans

For the glaze:
1/2 cup powdered sugar
1 Tbsp milk

Place a rack in the center of the oven and preheat oven to 175 C/350 F.

Grease a 9 by 5 inch loaf pan. Line pan with parchment paper, leaving a few inches of overhang on each side. Grease the parchment paper with butter and dust with flour on all sides. Set aside.

In a bowl, whisk together flour sugar, baking powder, baking soda, and salt. Add chunks of butter and work the butter into the flour with your fingers. Blend the butter into each bit of the dry ingredients. The mixture will resemble a coarse meal.

In another bowl whisk together eggs, orange juice, orange zest, and vanilla extract.

Add the wet ingredients all at once to the dry ingredients. Stir together to incorporate. Add the cranberries and pecans and fold into the batter.

To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.

Pour the cake better into the loaf pan and sprinkle with the topping. Place in the oven and bake for about 45 to 55 minutes. Insert a skewer into the center of the cake to ensure that it’s cooked through.

Remove from the oven and allow to cool in the pan for 15 minutes. Use the parchment paper to lift the loaf from the pan and allow to cool further on a wire rack.

Make the glaze by whisking the powdered sugar and milk together. Drizzle over the cake.

whole cake

SERVE! EAT! ENJOY!

*Adapted from Joy the Baker.

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