🍒 5 eggs and Greek yogurt make this pound cake rich and moist. Cranberry Pecan Pound Cake is an easy coffee cake for breakfast or brunch. Don't forget the powdered sugar glaze! .
For the Cake
¾ cup chopped pecans
¾ cup sweetened dried cranberries
1 tablespoon all-purpose flour
2 ¼ cup all-purpose flour
1 teaspoon baking powder
1 cup unsalted butter (softened)
1 ¼ cup granulated sugar
5 large eggs
2 teaspoons vanilla extract
½ cup plain greek yogurt
For the Glaze
1 cup powdered sugar
1/4 cup heavy cream (plus a few more tablespoons if needed)
1 teaspoon vanilla extract
Preheat oven to 325 degrees Fahrenheit. Grease a 10" bundt pan with shortening, then dust with flour.
In a small bowl, combine the pecans, cranberries and 1 tablespoon of flour. Mix until the fruit & nuts are completely covered and set aside.
In another bowl, whisk together the 2 ¼ cups all-purpose flour and baking powder. Set aside.
Using a stand mixer or electric mixer, cream together the butter and sugar.
Add in the eggs, one at a time, and mix well.
Add in the vanilla extract and mix.
Slowly add in the flour mixture, mixing until well combined.
Fold in the greek yogurt. Then gently stir in the pecans and cranberries.
Evenly spread the batter into the prepared bundt pan and bake for 50-55 minutes or until the cake tests done. Cool for 10 minutes in the pan, then turn the cake onto a wire rack to cool completely.
To make the powdered sugar glaze, whisk together the sugar, heavy cream and vanilla until smooth and of a drizzling consistency. (Add an extra tablespoon of heavy cream if needed.)
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