Cranberry Pecan Cake is an exquisite dessert that captures the essence of the seasons with its vibrant colors and rich textures. This cake combines the tartness of fresh cranberries with the delightful crunch of pecans, creating a beautiful harmony of flavors that will impress at any gathering. Topped with a crumbly mix and drizzled with a light icing, this cake is not only visually appealing but also offers a delicious contrast between sweetness and tartness. Whether enjoyed as a festive centerpiece or a cozy treat with your afternoon tea, this dessert is bound to become a favorite. Its moist and tender crumb, complemented by the buttery pecan topping, means each slice is a delightful treat for your taste buds.

Why You’ll Love This Recipe

• Easy to make with just a few simple ingredients.
• Perfect balance of sweetness from the cake and tartness from the cranberries.
• A great way to use fresh or frozen cranberries.
• Can be enjoyed warm out of the oven or at room temperature.
• Versatile enough to be served at parties or as a comforting everyday dessert.

Ingredients

• 1 and 1/2 cups (190 g) all-purpose flour
• 1 teaspoon (4 g) baking powder
• 1/4 teaspoon (1 g) baking soda
• 1/4 teaspoon (1.5 g) salt
• 1/2 cup (113 g) unsalted butter, softened to room temperature
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon (5 ml) pure vanilla extract
• 1/2 cup (120 g) full-fat sour cream, at room temperature
• 2 tablespoons (30 ml) milk or orange juice, at room temperature
• 2 cups (240 g) fresh or frozen cranberries
• 2/3 cup (80 g) roughly chopped pecans
• 1/3 cup (65 g) packed dark or light brown sugar (for crumb topping)
• 1/2 cup (60 g) all-purpose flour (for crumb topping)
• 1 teaspoon (2 g) ground cinnamon (for crumb topping)
• 4 tablespoons (56 g) unsalted butter, cold and cubed (for crumb topping)
• 3/4 cup (90 g) confectioners’ sugar (for optional icing)
• 1 and 1/2 tablespoons (22.5 ml) milk, heavy cream, or orange juice (for optional icing)
• 1/2 teaspoon (2.5 ml) pure vanilla extract (for optional icing)

Ingredient Notes

• Cranberries: Fresh cranberries provide a vibrant flavor, but you can substitute with frozen if needed. Just ensure they are not thawed before mixing into the batter for the best texture.
• Sour Cream: This adds moisture and richness; plain Greek yogurt can be used as a substitute.
• Pecans: Swap with walnuts for a different nut flavor or leave them out entirely for a nut-free version.

Kitchen Tools Needed

• Mixing bowls
• Whisk
• Electric mixer
• 2-quart baking dish or cake pan
• Rubber spatula
• Cooling rack
• Measuring cups and spoons

Step-by-Step Instructions

1. Preheat your oven to 350°F (177°C). Grease a 2-quart baking dish or cake pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt until blended.
3. In a separate large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until smooth.
5. Gradually incorporate the dry ingredients and milk/orange juice until just combined. Gently fold in the cranberries and chopped pecans.
6. Pour the batter into the prepared baking dish and spread it evenly.
7. To make the crumb topping, combine brown sugar, flour, and cinnamon in a medium bowl. Cut in the cold cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the chopped pecans.
8. Sprinkle the crumb topping evenly over the cake batter.
9. Bake for 40 to 55 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 to 15 minutes on a wire rack.
11. For the optional icing, whisk together confectioners’ sugar, milk or cream, and vanilla extract until smooth, then drizzle over the warm cake.
12. Slice and serve when ready!

Cooking Tips

• Make sure all ingredients are at room temperature for the best texture.
• Do not overmix the batter to maintain a tender crumb.
• For a deeper flavor, consider adding a dash of nutmeg to the batter.
• Adjust baking time based on your oven’s characteristics; start checking for doneness at the 40-minute mark.
• Letting the cake cool before slicing will help maintain its structure.

Variations

• Citrus Twist: Add the zest of one orange or lemon to the batter for a citrusy burst.
• Chocolate Swirl: Fold in chocolate chips along with the cranberries for a decadent touch.
• Spiced Up: Incorporate 1 teaspoon of pumpkin spice into the batter for extra warmth and flavor.
• Nut-Free Option: Omit the pecans or substitute with seeds like sunflower seeds for crunch.

Serving Suggestions

This lovely cake is delightful on its own, but it pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of coffee or tea for a cozy afternoon treat or as a standout dessert at your next gathering.

Storage Instructions

Store any leftover cake at room temperature for up to 1 day, wrapped tightly in plastic wrap. For longer storage, refrigerate the cake for up to 5 days.

Reheating Tips

To enjoy the cake warm, slice a piece and heat it in the microwave for about 10-15 seconds, just until warmed through. Avoid overheating to keep the cake moist.

Nutrition Estimate

Per serving (based on 12 servings):
Calories: 250
Protein: 3 g
Carbohydrates: 35 g
Fat: 12 g

Recipe Summary Card

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Cuisine: American
Course: Dessert
Calories: 250

Frequently Asked Questions

1. Can I use frozen cranberries?
   Yes, you can use frozen cranberries. Do not thaw them before adding to the batter for the best texture.

2. How do I know when the cake is done?
   The cake is done when the edges are golden brown, and a toothpick inserted in the center comes out clean.

3. Can this cake be frozen?
   Yes, you can freeze the cake before icing it. Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

4. What can I use instead of sour cream?
   Plain Greek yogurt can be substituted for sour cream for a similar tanginess and texture.

5. Can I make this as muffins instead?
   Yes, you can use this recipe to create muffins. Divide the batter into a muffin tin and adjust the baking time to about 20-25 minutes.

Conclusion

Cranberry Pecan Cake is a delightful culinary creation that celebrates flavors and textures in a truly magical way. Whether you’re baking for a special occasion or simply indulging in a cozy afternoon treat, this cake is sure to impress. Enjoy each bite, savor the unique blend of sweetness and tartness, and share the joy of baking with those you love.

Print Recipe

Cranberry Pecan Cake

A delightful dessert that balances the tartness of cranberries with the crunch of pecans, perfect for any gathering.

Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Cuisine: American

Keyword: Cranberry Cake, Dessert, Fall Recipes, Holiday Baking, Pecan Cake

Servings: 12 servings

Calories: 250kcal

Ingredients

Cake Ingredients

• 1.5 cups 1 and 1/2 cups all-purpose flour
• 1 teaspoon 1 teaspoon baking powder
• 0.25 teaspoon 1/4 teaspoon baking soda
• 0.25 teaspoon 1/4 teaspoon salt
• 0.5 cups 1/2 cup unsalted butter, softened
• 0.75 cups 3/4 cup granulated sugar
• 2 large 2 large eggs, at room temperature
• 1 teaspoon 1 teaspoon pure vanilla extract
• 0.5 cups 1/2 cup full-fat sour cream, at room temperature Can substitute with plain Greek yogurt.
• 2 tablespoons 2 tablespoons milk or orange juice, at room temperature
• 2 cups 2 cups fresh or frozen cranberries Do not thaw if using frozen.
• 2/3 cups 2/3 cup roughly chopped pecans Can substitute with walnuts.

Crumb Topping

• 1/3 cup 1/3 cup packed brown sugar
• 0.5 cups 1/2 cup all-purpose flour
• 1 teaspoon 1 teaspoon ground cinnamon
• 4 tablespoons 4 tablespoons cold unsalted butter, cubed

Optional Icing

• 3/4 cup 3/4 cup confectioners' sugar
• 1.5 tablespoons 1 and 1/2 tablespoons milk, heavy cream, or orange juice
• 0.5 teaspoon 1/2 teaspoon pure vanilla extract

Instructions

Preparation

• Preheat your oven to 350°F (177°C). Grease a 2-quart baking dish or cake pan.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt until blended.
• In a separate large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until smooth.
• Gradually incorporate the dry ingredients and milk/orange juice until just combined. Gently fold in the cranberries and chopped pecans.
• Pour the batter into the prepared baking dish and spread it evenly.

Crumb Topping

• To make the crumb topping, combine brown sugar, flour, and cinnamon in a medium bowl.
• Cut in the cold cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
• Stir in the chopped pecans.
• Sprinkle the crumb topping evenly over the cake batter.

Baking

• Bake for 40 to 55 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 to 15 minutes on a wire rack.
• For the optional icing, whisk together confectioners' sugar, milk or cream, and vanilla extract until smooth, then drizzle over the warm cake.
• Slice and serve when ready!

Notes

Make sure all ingredients are at room temperature for the best texture. Do not overmix the batter to maintain a tender crumb. Letting the cake cool before slicing will help maintain its structure.