Cranberry Pecan Orange Coffee Cake
Recipe type: brunch
Cuisine: Cakes
Closely adapted from Lou Seibert Pappas
  • the cake:
  • 4 T unsalted butter, room temperature
  • ½ cup sugar
  • 1 large egg
  • 1 t vanilla
  • 1 cup AP flour
  • 1 t baking powder
  • ¼ t salt
  • ⅓ cup thawed, undiluted orange juice concentrate (from the freezer section)
  • 1½ cups fresh cranberries
  • ⅓ cup (1½ oz) finely chopped pecans
  • the streusel*:
  • ½ cup (63 g) AP flour
  • 4 T cold, unsalted butter
  • ½ cup sugar
  • 1 cup chopped pecans
  1. Preheat the oven to 350 F. Butter and flour a 9 inch round pie or cake pan (Pappas calls for a pie pan but I did it just fine in a cake pan). Set aside.
  2. Whisk together the flour, baking powder and salt. Set aside.
  3. Cream the butter and sugar until light and fluffy. Add the egg and vanilla and beat to incorporate. Mix in the flour mixture and the orange juice concentrate alternatively, beginning and ending with the flour mixture, in 3 and 2 additions respectively. Stir in the cranberries and pecans. The batter will be thick. Spread it into the prepared pan.
  4. Using a mixer, food processor or your fingers, cut the cold butter into the sugar and flour for the streusel topping/ Mix in the nuts. Set aside.
  5. Place the cake in the oven and bake for 10 minutes. Remove it from the oven and quickly sprinkle the streusel over the top, pressing it lightly and evenly into the cake. Return to the oven for 30-35 minutes, until the cake is golden brown and a cake tester comes out with a few crumbs attached.
  6. Let the cake cool in the pan on a rack for 10 minutes, and then carefully but quickly unmold to cool right side up on a cooling rack. You may slice it warm or let it cool, wrap or cover, and serve the next morning.
Recipe by The Spiced Life at