Name: Cranberry Pecan Cake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 and 1/2 cups (190g) all-purpose flour (spooned & leveled); 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 3/4 cup (150g) granulated sugar; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 1/2 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); 2/3 cup (90g) roughly chopped pecans; 1/3 cup (67g) packed dark or light brown sugar; 1/2 cup (63g) all-purpose flour (spooned & leveled); 1 teaspoon ground cinnamon; 4 Tablespoons (56g) unsalted butter, cold and cubed; 2/3 cup (90g) roughly chopped pecans; 3/4 cup (90g) confectioners’ sugar; 1 and 1/2 Tablespoons (22ml) milk, heavy cream, or orange juice; 1/2 teaspoon pure vanilla extract (skip if using orange juice)

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.

A close-up view of a red baking dish filled with a square crumb cake. The cake has three visible layers: the bottom layer is light yellow sponge with scattered bright red berries, the middle layer has a mix of crunchy light brown crumb topping and pecans, and the top layer shows a light white glaze drizzled over the nuts and crumbs. A metal spatula with a wooden handle lifts one square piece, revealing soft crumb texture and berry bits inside. The dish sits on a white marbled surface with a textured deep red cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Pecan Cake Recipe
Top Tip
How to Serve Cranberry Pecan Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Pecan Cake Recipe

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.

A rectangular red baking dish filled with a dessert that has a golden brown base layer with visible red fruit pieces scattered throughout, topped with a crumbly brown streusel layer mixed with whole pecan halves, and drizzled with a thin white glaze that shines slightly. The dish is placed on a white marbled surface, and there is a burgundy cloth nearby along with a white bowl containing red cherries. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small mound of all-purpose flour, a teaspoon of baking powder and a quarter teaspoon each of baking soda and salt neatly placed in small white ceramic bowls, a half cup of softened unsalted butter in a white bowl, three quarters cup of granulated sugar in another white bowl, two whole uncracked brown eggs, a small white bowl with sour cream, a small white bowl with a pale orange liquid (orange juice), a small white bowl filled with fresh bright red cranberries, a small white bowl with roughly chopped pecans, another small white bowl holding packed dark brown sugar, a small white bowl containing ground cinnamon, small cubes of cold unsalted butter arranged next to a small bowl of roughly chopped pecans, and a small white bowl with fine white confectioners' sugar – all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

cranberry pecan cake - Serving Suggestion

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:

Can I use dried cranberries instead of fresh or frozen?

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.

What type of baking pan works best for this cake?

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.

Can I skip the crumb topping?

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.

Is the icing necessary?

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!