Lingonberry Pecan Recipe

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan (or an 8x8-inch square pan) and line with parchment leaving a slight overhang for easy removal.

Combine streusel

In a medium bowl, mix 1 cup chopped pecans, 0.5 cup packed light brown sugar, 0.5 cup all-purpose flour, 0.5 tsp ground cinnamon and 0.25 tsp salt. Pour in 4 tbsp melted butter and stir until mixture forms clumps and is evenly moistened. Set aside.

If using whole lingonberries, combine 0.5 cup berries with 1 cup lingonberry jam and 1 tbsp lemon juice in a small saucepan over medium-low heat. Cook, stirring occasionally, until jam loosens and berries soften (2–4 minutes). Remove from heat and let cool slightly. If using only jam, stir in the lemon juice and warm briefly to thin to a spreadable consistency.

In a large bowl, whisk together 2.25 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder and 0.5 tsp salt.

In a separate bowl or large measuring cup, whisk 0.5 cup softened unsalted butter, 2 large eggs, 1 tsp vanilla extract, 0.75 cup buttermilk and 0.25 cup vegetable oil until smooth and homogenous.

Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined and no large streaks of flour remain. Do not overmix.

Spoon about half of the batter into the prepared pan and spread it into an even layer.

Dot half of the lingonberry mixture over the batter in several spoonfuls. Use a skewer or the tip of a knife to gently swirl the lingonberry through the batter (avoid over-swirling).

Spread the remaining batter over the swirled layer. Dot remaining lingonberry mixture on top and swirl again lightly to create a marbled pattern.

Evenly sprinkle the pecan streusel over the top, pressing very lightly so it adheres to the batter.

Bake in the preheated oven for 45–55 minutes for a loaf pan (35–45 minutes for an 8x8 pan), or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter and the streusel is golden.

If the streusel is browning too quickly, tent the top loosely with foil for the last 10–15 minutes of baking.

Remove from oven and let the cake cool in the pan on a wire rack for 15 minutes. Use the parchment overhang to lift the cake out and transfer to the rack to cool completely, about another 45 minutes.

If using glaze: whisk 0.75 cup powdered sugar with 1 tbsp milk and 0.25 tsp vanilla until smooth. If too thick, add a few drops more milk; if too thin, add a touch more powdered sugar.

Drizzle the glaze over the cooled loaf, let set for 10–15 minutes, then slice. Serve at room temperature. Leftovers keep well, wrapped, for 3 days at room temperature or up to 5 days refrigerated.