Comida Kraft
Recipe Box

Cranberry-Pecan Coffeecake

(1) 1 Review
Prep Time
Total Time

16 servings

Any cake that stars cranberry and pecans is a winner in our book. But particularly so when it's a coffeecake drizzled with powdered sugar icing!

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What You Need

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Make It

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  • Preheat oven to 350°F. Remove 1/3 cup of the pecan halves; reserve for garnish. Coarsely chop remaining pecans; set aside. Beat margarine and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Add flour, baking powder, baking soda and salt; mix well. Stir in the chopped pecans and 1/2 cup of the cranberries.
  • Pour batter into lightly greased 10-inch tube pan.
  • Bake 45 to 60 min.or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan; cool completely on wire rack. Drizzle with Simple Powdered Sugar Icing. Top with the reserved 1/3 cup pecan halves and the remaining 1/2 cup cranberries. Let stand until icing is firm.

Size Wise

You'll know it is a special occasion when the aroma from this special treat fills the house.


Use a food processor to quickly chop pecans.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 350
% Daily Value
Total fat 17g
Saturated fat 5g
Cholesterol 35mg
Sodium 250mg
Carbohydrate 48g
Dietary fiber 2g
Sugars 32g
Protein 4g
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • cooker36 |

    This is a recipe that I would be interested in as I have diabetes and I think that it would be a good coffee cake with enough substitutions that I could have some of it.