November 20, 2021

Cranberry-Pecan Coffee Cake ~TheCakeSliceBakers

Who can resist a tender yellow cake topped with a crunchy cinnamon streusel topping - not me.
Perfect for breakfast, lunch, and dinner.

The Cake Slice Bakers are baking through Little Everyday Cakes by Candace Floyd in 2021. This is our second to last cake that we will bake from this book The idea behind Little Everyday Cakes is that they are smaller cakes, meant to be eaten in one sitting so that there is little to no waste. They are also baked from ingredients that are readily available in your pantry or the nearest grocery store.

The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Cranberry-Walnut Coffee Cake, Rum Cake with Glazed Pecan Topping, and Gingerbread Cake. I can't resist any cake that has a streusel topping, so I decided to bake the Cranberry-Walnut Coffee Cake.

As with most cakes in this book this was super easy to prep and bake.  I switched out the walnuts for pecans as I prefer the taste of them and added a powdered sugar dusting after the cake had cooled.  For me this cake was just OK. The texture of the cake seemed a little strange - maybe the ratio's in the recipe are a little off?  I've made other coffee cakes that were the bomb - for example this New Delhi Crumb Cake - so this one definitely did not wow me. 

Cranberry-Pecan Coffee Cake

Streusel Topping ~
  • 45g (3 tablespoons) cold unsalted butter, cut into small pieces
  • 35g (2 tablespoons) brown sugar
  • 40g (¼ cup) all-purpose flour
Cake ~
  • 80g (½ cup) dried cranberries
  • 115g (½ cup) chopped pecans
  • 120g (1 cup) all-purpose flour, divided
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 55g (¼ cup) unsalted butter
  • 125g (10 tablespoons) granulated sugar
  • 1 egg, room temperature
  • 150g (10 tablespoons) sour cream, room temperature
  • ½ teaspoon orange zest
  • powdered sugar to decorate

Streusel Topping ~
  1. In a medium bowl, add brown sugar and flour and whisk to combine.
  2. Add butter, and using a pastry blender or two knives, cut in the butter until the mixture resembles small peas and set aside.
Cake ~
  1. Preheat the oven to 180℃ (350℉).
  2. Spay an 8-inch round cake pan with baking spray and then line the bottom with a parchment circle.
  3. Place the cranberries and pecans in a small bowl.
  4. Add 1 tablespoon of flour and toss to coat.
  5. Whisk together the remaining flour, baking powder, baking soda, and salt in a small bowl.
  6. Place the butter in a mixing bowl, and using an electric mixer at medium speed, beat until creamy.
  7. Add the granulated sugar, and beat until fluffy, about 5 minutes.
  8. Add the egg, and beat well.
  9. Reduce the speed to low, and add the flour mixture and the sour cream a little at a time, beginning and ending with the flour mixture.
  10. Add the orange zest, and beat for 30 seconds.
  11. Fold in the cranberries and the pecans.
  12. Scrape the batter into the prepared pan.
  13. Sprinkle the streusel over the top of the cake batter.
  14. Bake the cake for 30 to 35 minutes, until a cake tester inserted into the center of the cake comes out almost clean.
  15. Place the pan on a wire rack, and let the cake cool completely.
  16. Remove cake gently from the pan and place on a serving plate and dust with powdered sugar if desired.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - Little Everyday Cakes - and our choices for November 2021 were ~ 

Cranberry-Walnut Coffee Cake


  1. I prefer pecans too! This sounds delicious and so easy. I'm going to miss this book!

  2. I'm sorry the texture was off for you. Your cake looks lovely, though, and I'm also a sucker for a streusel topping.

  3. I'm going to be sorry to be finished with this cookbook. It's been a great year.

  4. I can't resist streusel topping either! On another note, I love your pie server!

  5. Thanks Amanda! I've had the server and knife for quite a while now and they are seen a lot on my blog as it is almost impossible to get any kind of decorative pie server here - I've certainly got my money's worth out of them that's for sure. :)


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