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