There's something wonderfully cozy and festive about this Cranberry Pecan Cake Recipe — it fills your kitchen with the warm aroma of cinnamon and fresh pecans while delivering a light, tangy sweetness from cranberries. It's one of those cakes that's perfect for sharing and makes every bite feel like a little celebration.
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Why You'll Love This Recipe
From the moment I baked this cake for the first time, it became a favorite in my house — partly because of the crunchy pecan crumb topping and partly because it’s incredibly easy to throw together. You'll appreciate how this Cranberry Pecan Cake Recipe balances tart cranberries with a tender, moist crumb that stays fresh for days.
- Perfect balance of flavors: Tart cranberries and nutty pecans complement the sweet cake beautifully.
- Simple to make: It uses basic pantry ingredients with minimal fuss, ideal for weekday baking or holiday treats.
- Versatile crumb topping: Adds a delightful crunchy texture without overpowering the cake.
- Make-ahead friendly: Keeps well refrigerated or frozen, so you can enjoy it anytime.
Ingredients & Why They Work
Understanding why each ingredient plays its part helps you nail this Cranberry Pecan Cake Recipe with confidence. Whether you're hunting for the freshest cranberries or picking the right baking dish, here’s what to look out for.
- All-purpose flour: The backbone of our cake, it creates structure while keeping the crumb tender when properly spooned and leveled.
- Baking powder & baking soda: These leaveners work together to make sure the cake rises beautifully and stays light.
- Unsalted butter: Softened to room temperature for easy creaming, providing richness and moisture.
- Granulated sugar: Sweetens the cake and helps with that tender crumb through creaming with butter.
- Eggs: Provide structure and moisture; room temperature eggs blend better for a smooth batter.
- Vanilla extract: Adds warmth and depth, enhancing the cake’s flavor.
- Sour cream: Adds moisture and tang, keeping the cake tender and slightly dense in a good way.
- Milk or orange juice: A splash to loosen the batter, orange juice also adds a subtle citrus zing that pairs perfectly with cranberries.
- Fresh or frozen cranberries: You want them firm and tart for bursts of flavor; no need to thaw frozen cranberries, just fold them straight in.
- Pecans: Roughly chopped, these provide a rich, nutty crunch both inside the cake and in the crumb topping.
- Brown sugar: For the crumb topping, it adds moisture and caramel notes that balance the cinnamon.
- Cinnamon: Gives the topping a cozy spice that’s unmistakably fall-ish.
- Powdered sugar, milk/cream/orange juice, and vanilla (optional): To whip up a simple drizzle that can dress up the cake nicely but is totally optional.
Make It Your Way
I like to think of this cranberry pecan cake as a flexible canvas. Sometimes I swap orange juice for milk to brighten the flavor, or I try adding a bit of nutmeg to the crumb topping for an extra spice kick. You could also swap pecans for walnuts if you prefer their earthier taste — I've done that, and it’s just as good!
- Variation: Once, I added a handful of white chocolate chips along with cranberries. It added a lovely sweetness that contrasted beautifully with the tart berries.
- Dietary tweak: Using Greek yogurt instead of sour cream works well if you want a lighter tang and to reduce fat slightly.
- Seasonal touch: Switch fresh cranberries for dried ones in a pinch, but reduce the quantity to avoid overpowering sogginess.
Step-by-Step: How I Make Cranberry Pecan Cake Recipe
Step 1: Mix Dry Ingredients First
Starting with whisking together flour, baking powder, baking soda, and salt is key. It ensures even distribution so your cake rises and bakes evenly without salty pockets or dense spots. Set this mixture aside before moving on to the wet ingredients.
Step 2: Cream Butter and Sugar Until Fluffy
Using a handheld or stand mixer, beat your softened butter and granulated sugar on high speed until it’s pale, light, and fluffy — around 3 minutes. This step traps air that helps create a tender crumb. If you’re wondering what "creaming" looks like, the mixture should roughly double in volume and look silky smooth. It’s a game changer for texture!
Step 3: Add Eggs One at a Time
Adding eggs slowly helps the batter emulsify smoothly. Beat well after each addition. Then mix in vanilla extract and sour cream. Don’t worry if the batter looks a little curdled here — it’s normal and won’t affect the final product.
Step 4: Combine Dry with Wet Ingredients
With mixer on low, gradually add dry ingredients along with milk or orange juice just until smooth. Overmixing can make your cake tough, so stop as soon as everything is incorporated. The batter should be thick, which is perfect for holding the cranberries and pecans.
Step 5: Fold in Cranberries and Pecans
Use a spatula to gently fold the cranberries (no need to thaw if frozen) and chopped pecans into the batter. This keeps the berries intact and ensures pecans stay chunky and crunchy.
Step 6: Make and Sprinkle the Crumb Topping
The crumb topping is where that buttery, cinnamon-scented magic happens. Mix brown sugar, flour, cinnamon, and cold cubed butter until crumbly — I usually use my fingertips or a pastry blender. Stir in pecans, then sprinkle evenly over the cake batter in the pan.
Step 7: Bake, Watch, and Cool
Bake at 350°F (177°C) for 40–55 minutes, depending on your pan. I’ve found that ceramic dishes take longer than metal pans, so keep an eye. The cake is done when the edges are golden brown and a toothpick comes out clean. If the top browns too quickly, loosely tent with foil. Cool in the pan for 10–15 minutes before icing or slicing.
Step 8: Optional Icing Drizzle
While the cake cools, whisk together confectioners' sugar with milk (or cream/orange juice) and a splash of vanilla. Adjust consistency until it drizzles smoothly. Pour over the warm cake for a pretty, sweet finish — but feel free to skip if you’d rather just enjoy the cake as is.
Top Tip
I’ve baked this Cranberry Pecan Cake Recipe dozens of times, and these tips made a big difference in results—especially if you’re new to crumb toppings or working with frozen berries.
- Use frozen cranberries straight from the freezer: This prevents them from bleeding too much juice into the batter and keeps the cake from getting soggy.
- Don’t overmix batter: Fold in dry ingredients just until combined to keep the crumb tender and light.
- Keep your butter cold for crumb topping: Warm butter won’t create the right texture, so chill it thoroughly before mixing.
- Cover with foil if browning too fast: It’s an easy fix to get perfect color without burnt spots.
How to Serve Cranberry Pecan Cake Recipe
Garnishes
I usually keep it simple—just a light drizzle of icing or a dusting of powdered sugar is enough. Sometimes I toss a few extra toasted pecan halves or fresh cranberries on top for a pretty, welcoming look, especially if guests are coming over.
Side Dishes
This cake pairs wonderfully with a cup of hot tea or a creamy latte. For a brunch spread, serve alongside fresh fruit, creamy yogurt, or even a mild cheese plate to balance the sweetness and tartness.
Creative Ways to Present
For holidays, I love slicing the cake into cute squares and stacking them on a festive platter with sprigs of rosemary or thyme for a rustic touch. You can also serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Make Ahead and Storage
Storing Leftovers
Cover your leftover cake tightly with plastic wrap or place it in an airtight container. It stays fresh at room temperature for up to a day, and in the fridge for about five days. I prefer the fridge option because the cranberries stay nice and juicy without drying out.
Freezing
This cake freezes really well! After cooling completely, wrap it tightly in plastic wrap and then foil, or store in a freezer-safe container. It lasts about three months. When you're ready to enjoy, thaw overnight in the fridge and warm gently in the oven for about 15 minutes at 300°F to bring back that fresh-baked feeling.
Reheating
I like to warm leftover slices in the oven or toaster oven rather than the microwave, as that helps the crumb topping stay crisp. Just 10–15 minutes at 300°F works beautifully. Add your icing or powdered sugar after reheating!
Frequently Asked Questions:
Yes, you can substitute dried cranberries, but reduce the amount to about 1 cup to avoid making the cake too moist or dense. The flavor will be sweeter and less tart.
I recommend a 2-quart baking dish like a 9-inch square or springform pan. Avoid 9-inch round pans, as the batter will be too thick and may bake unevenly. Ceramic or metal pans both work but watch baking times; ceramic usually takes longer.
Absolutely! The cake will still be delicious on its own, though the crumb topping adds a lovely texture and cinnamon note. If you prefer, you can dust the cake with powdered sugar instead.
Nope! The icing is totally optional. The cake is tasty on its own, but the drizzle adds a nice touch of sweetness and looks beautiful if you’re serving guests.
Final Thoughts
This Cranberry Pecan Cake Recipe is one of those gems that feels like a warm hug on a plate. It’s straightforward enough to bake any day but elegant enough to impress family and friends during special occasions. I hope you enjoy making it as much as I do — once you try it, I bet it’ll become a go-to in your baking repertoire!
Print
Cranberry Pecan Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful Cranberry Pecan Cake featuring a tender crumb, tart cranberries, crunchy pecans, and a spiced crumb topping, with an optional sweet vanilla icing drizzle.
Ingredients
Cake
- 1 and ½ cups (190g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120g) full-fat sour cream, at room temperature
- 2 Tablespoons (30ml) milk or orange juice, at room temperature
- 2 cups (250g) fresh or frozen cranberries (do not thaw)
- ⅔ cup (90g) roughly chopped pecans
Crumb Topping
- ⅓ cup (67g) packed dark or light brown sugar
- ½ cup (63g) all-purpose flour (spooned & leveled)
- 1 teaspoon ground cinnamon
- 4 Tablespoons (56g) unsalted butter, cold and cubed
- ⅔ cup (90g) roughly chopped pecans
Icing (Optional)
- ¾ cup (90g) confectioners’ sugar
- 1 and ½ Tablespoons (22ml) milk, heavy cream, or orange juice
- ½ teaspoon pure vanilla extract (skip if using orange juice)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 2-quart baking dish well to ensure the cake doesn’t stick during baking.
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a bowl. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for about 3 minutes until creamy and well combined.
- Add Eggs and Flavorings: On medium speed, add the eggs one at a time, beating well after each. Then beat in the vanilla extract and the sour cream. Scrape down the bowl’s sides and bottom as needed, beating again until combined. The batter may look curdled, which is normal.
- Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry flour mixture and the milk or orange juice. Beat gently until just smooth and combined, being careful not to overmix as the batter will be thick.
- Fold in Cranberries and Pecans: Using a spatula, fold in the fresh or frozen cranberries and roughly chopped pecans evenly into the batter.
- Spread Batter in Pan: Transfer and spread the batter evenly into the prepared greased 2-quart baking dish.
- Make Crumb Topping: In a medium bowl, combine the brown sugar, all-purpose flour, and ground cinnamon. Cut in the cold cubed butter using a pastry blender, fork, or your hands until the mixture resembles coarse crumbs. Stir in the chopped pecans.
- Add Crumb Topping to Cake: Evenly sprinkle the crumb topping mixture over the cake batter in the pan.
- Bake the Cake: Place the cake in the preheated oven and bake for 55 minutes. Oven times vary depending on the pan type; check doneness by ensuring the edges are browned and a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with aluminum foil.
- Cool the Cake: Remove the baked cake from the oven and set it on a wire cooling rack to cool for 10-15 minutes before icing or slicing.
- Prepare Icing: While the cake cools slightly, whisk the confectioners’ sugar, milk (or heavy cream/orange juice), and vanilla extract (omit if using orange juice) together until smooth. Add extra liquid to thin if needed.
- Ice and Serve: Drizzle the icing over the warm cake. Slice into portions and serve warm or at room temperature.
- Store Leftovers: Cover and store leftover cake at room temperature for up to 1 day or refrigerate for up to 5 days to maintain freshness.
Notes
- Freezing Instructions: Bake as directed, cool completely, and freeze the cake (with or without icing) for up to 3 months. Thaw overnight in the refrigerator. Bring to room temperature before serving or warm it at 300°F (149°C) for 15 minutes. Add icing if plain before serving.
- Baking Pan Recommendations: Use a baking dish that holds 2 quarts such as a 9-inch square baking dish, a 9-inch or 10-inch springform pan, or an 11×7-inch pan. Avoid 9-inch round cake pans as the batter rises unevenly and can affect baking.
- Sour Cream Substitute: Plain regular or Greek yogurt can substitute for sour cream, but liquid substitutions are not recommended.
- Cranberries: If using dried cranberries instead of fresh or frozen, reduce quantity to 1 cup (140g).
- Icing Option: The icing is optional. You may omit it entirely or dust the warm cake with confectioners’ sugar using a fine mesh sieve for a simpler finish.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
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