Cranberry Orange & Pecan Coffee Cake

By Treebs

From Joy the Baker

Even though the picture has a bundt cake, it should be done in two 9x5" loaf pans.

Ingredients

• FOR THE CAKE:
• 4 cups all-purpose flour
• 2 cup granulated sugar
• 3 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup (1 stick) unsalted butter, at room temperature and cut into medium chunks
• 2 eggs, beaten
• 1 1/2 cups fresh squeezed orange juice
• 2 tbsp orange zest
• 1 tbsp pure vanilla extract
• 2 cups coarsely chopped pecans
• FOR THE TOPPING;
• 4 tbsp unsalted butter, cold
• 1/2 cup all-purpose flour
• 3 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup coarsely chopped pecans

Preparation

Step 1

Place a rack in the center of the oven and preheat oven to 35 degree F. Grease two 9x5" pans. Line loaf pans with parchment paper, leaving a few inches of overhang on each side. Grease the parchment papers and dust with flour on all sides. Set aside.

In a large 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. Try to blend the butter into each bit of the dry ingredients. The mixture will resemble a coarse meal.

In a medium 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.

Divide the batter between the two loaf pans. Sprinkle each loaf with topping. Place in the oven and allow to bake until the cake is golden brown and the center is cooked through. Insert a toothpick and it should be clean, bake about 50 to 60 minutes.

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

For the glaze whisked together 1 cup of powdered sugar and just over a tbsp of milk. Drizzle it over the cooled coffee cake.

Cake can be stored, well wrapped at room temperature, for up to 5 days.