Cranberry Pecan Coffeecake

Preparation info
  • Makes


    25 cm tube or Bundt cake
    • Difficulty


Appears in
Nick Malgieri's Bread

By Nick Malgieri

Published 2012

  • About

Perfect for a fall or winter brunch, this versatile cake can be made with almost any combination of dried fruits and nuts you like. I love the tangy flavour of dried cranberries, and they’re a perfect contrast to the sweet dough and icing and the richness of the nuts in this cake.



  • 200 g whole milk, scalded and cooled to 38°C
  • 4 teaspoons fine granulated active dried yeast or instant yeast


  1. For the sponge, whisk the milk and yeast together in a small bowl and stir in the flour. Cover with oiled or sprayed clingfilm and let the sponge ferment until it is doubled in bulk, about 1 hour.
  2. Immediately after preparing the sponge combine the dried cranberries and orange juice in a small bowl and set aside.
  3. Once the sponge is risen, beat the butt