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 about the cozy combination of tart cranberries and crunchy pecans that makes this Cranberry Pecan Cake Recipe irresistibly special. It’s moist, flavorful, and has the kind of crumb topping that’s just begging to be savored with a cup of tea or coffee. Let me tell you why it’s worth every minute in the kitchen.

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

I’ve baked this Cranberry Pecan Cake Recipe countless times, and every batch feels like a warm hug. What makes it truly stand out is its perfect balance of textures and flavors - zesty cranberries, nutty pecans, and a crumbly topping. It’s ideal whether you’re entertaining guests or treating yourself to something sweet.

Perfect Texture: The cake is tender but sturdy enough to hold all those fresh cranberries and pecans.
Easy to Make: You don’t need any fancy tools or techniques—just a few staples and some simple mixing.
Seasonal Favorite: The tartness of cranberries brings a pop of flavor ideal for fall and winter gatherings.
Customizable: Whether you want to add a glaze or keep it crumbly and plain, this recipe adapts beautifully.

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

Each ingredient in this recipe plays a key role in creating that moist, flavorful, and textured cake. Here’s why I pick these particular stars and a few tips for shopping smart.

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 the cake, it gives just enough structure without weighing it down.
Baking powder and baking soda: These two work together for a gentle rise and tender crumb, ensuring the cake isn’t dense.
Unsalted butter: Using room temperature butter helps you cream it properly with sugar, trapping air for a fluffy texture.
Granulated sugar: Sweetens the cake while helping with moisture retention.
Large eggs: Eggs add richness, moisture, and bind the ingredients together.
Pure vanilla extract: Boosts the overall flavor with a warm, subtle sweetness.
Full-fat sour cream: This is my secret weapon for moistness and slight tang; it balances the sweetness beautifully.
Milk or orange juice: Adds extra moisture; I love using orange juice to complement the cranberries’ tartness.
Fresh or frozen cranberries: They provide bursts of tart flavor and a lovely texture throughout the cake.
Roughly chopped pecans: Add crunch and depth with their buttery flavor.
Brown sugar for the crumb topping: Adds caramel notes that mix perfectly with the cinnamon and pecans.
Ground cinnamon: Just a hint enhances the warmth and complements the cranberries and pecans.
Confectioners’ sugar (optional, for icing): Provides a sweet finish that melts in your mouth without being overpowering.

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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

One of the things I enjoy most about this Cranberry Pecan Cake Recipe is how effortlessly it lends itself to tweaking. I often like to switch up citrus elements or add a splash of different flavors to keep it fresh and exciting.

Variation: I sometimes swap milk for freshly squeezed orange juice—that little zing makes the cranberries pop even more. It’s my go-to twist, especially around the holidays.
Dietary tweaks: If you prefer a dairy-free version, coconut yogurt can replace sour cream nicely, though the texture will be a touch different.
Nut swaps: Feel free to use walnuts if pecans aren’t your jam; just chop them roughly and toss them in the batter and crumb topping the same way.
Gluten-free twist: I haven’t tried it extensively, but using a 1:1 gluten-free baking flour blend worked well once when I had guests with sensitivities.

Step-by-Step: How I Make Cranberry Pecan Cake Recipe

Step 1: Prep Your Pan and Oven

I always start by preheating the oven to 350°F (177°C) and greasing a 2-quart baking dish. I find a ceramic or springform pan works best for even baking. Avoid using a deep round cake pan unless you want an exceptionally tall cake that might not bake through evenly.

Step 2: Combine Dry Ingredients

Whisk together your flour, baking powder, baking soda, and salt in a bowl. This ensures they’re evenly distributed and helps the cake rise uniformly later.

Step 3: Cream Butter and Sugar

Using a handheld or stand mixer fitted with a paddle attachment, beat softened butter and sugar on high for about 3 minutes until creamy and combined. This step is crucial because it traps air, giving your cake its light texture. If you’re unsure about creaming butter and sugar properly, I found a quick video tutorial really helpful on my first try!

Step 4: Add Eggs, Vanilla, and Sour Cream

Switch mixer to medium speed and add eggs one at a time, beating well after each. Mix in vanilla extract and sour cream—don’t worry if the batter looks a bit curdled here; that’s normal. Scrape the bowl to mix everything evenly.

Step 5: Incorporate Dry Ingredients and Liquid

With your mixer on low, gradually add the dry ingredients and your choice of milk or orange juice. Mix just until smooth—overmixing can make the cake tough. The batter will be thick, which is perfect for holding the cranberries and pecans.

Step 6: Fold in Cranberries and Pecans

Gently fold in fresh or frozen cranberries (no need to thaw!) and chopped pecans. This step distributes the goodies without breaking or bruising the berries too much.

Step 7: Make and Add the Crumb Topping

Mix brown sugar, flour, and cinnamon. Cut in cold cubed butter until crumbly, then stir in pecans. Sprinkle this evenly over the batter in your pan for that irresistible crunchy finish.

Step 8: Bake and Monitor

Bake for 55 minutes, keeping in mind ceramic pans might take longer. Look for browned edges and do the toothpick test; it should come out clean. If the top browns too fast, loosely cover with foil to avoid burning.

Step 9: Cool and (Optional) Ice

Let the cake cool on a wire rack for about 10-15 minutes before drizzling with the optional icing—a simple mix of confectioners’ sugar, milk (or cream or orange juice), and vanilla. I like to drizzle while it’s still warm so it melts lightly into the crumbs.

Top Tip

Through baking this cake multiple times, I picked up a few tips that make all the difference between a good cake and a showstopper. These hacks helped me nail the perfect texture and flavor every single time.

Softer Butter First: Bringing your butter to room temperature really takes the cake texture up a notch because it creams better with sugar.
Don’t Overmix: After adding flour and liquid, mix just until combined—overworking the batter develops gluten, leading to a tough cake.
Keep Cranberries Frozen: Tossing frozen cranberries straight into the batter prevents them from bleeding color and flavor too early.
Cover If Browning Too Fast: If your crumb topping starts to brown before the cake is done, gently cover it with foil to protect it.

How to Serve Cranberry Pecan Cake Recipe

cranberry pecan cake - Serving Suggestion

Garnishes

I love garnishing this cake with a sprinkle of extra chopped pecans and a dusting of confectioners’ sugar. Sometimes, if I feel fancy, I add a few fresh cranberries on top to brighten it up visually and add a pop of tartness.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a simple dollop of whipped cream. If you prefer savory, a sharp cheddar cheese board alongside makes an unexpected but delicious contrast.

Creative Ways to Present

For holidays or gatherings, I’ve turned this cake into individual servings by baking it in a muffin tin (reduce cooking time accordingly). I sometimes drizzle cream cheese frosting over each mini cake and add a pecan half on top—always a hit!

Make Ahead and Storage

Storing Leftovers

I usually cover the cake tightly with plastic wrap or store it in an airtight container at room temperature for up to a day. After that, I move it to the fridge where it lasts about five days without losing moisture.

Freezing

This cake freezes beautifully. I bake it fully, let it cool completely, then wrap it well with plastic wrap and aluminum foil. It lasts up to three months in the freezer. When I'm ready, I thaw it overnight in the fridge and warm it gently in the oven for 15 minutes at 300°F—you wouldn’t know it was frozen!

Reheating

To reheat slices, I pop them in the microwave for 15-20 seconds, which is perfect for a quick snack. When I want it freshly baked warm, I use the oven method mentioned above—this keeps the crumb topping crisp just like the first day.

Frequently Asked Questions:

Can I use dried cranberries instead of fresh or frozen?

Yes, but you should reduce the amount to about 1 cup (140g) since dried cranberries are more concentrated and chewy. They won’t add as much moisture or tartness, so the texture and flavor will shift slightly.

What pan size is best for this cake?

A 2-quart baking dish works best, such as a 9-inch square, 9-inch or 10-inch springform pan, or an 11x7-inch pan. Avoid 9-inch round cake pans as the batter might rise unevenly and bake too thickly.

Is the icing necessary?

No, the icing is optional. The cake is delicious on its own with the crumb topping. You can also dust it with confectioners’ sugar for a lighter finish if you don’t want a glaze.

Can I substitute sour cream with something else?

Yes, you can substitute sour cream with plain regular or Greek yogurt to keep the moist texture and mild tang. Avoid using liquid substitutes as they’ll alter the consistency of the batter.

Final Thoughts

This Cranberry Pecan Cake Recipe holds a dear spot in my recipe collection because it’s just so reliably delicious and approachable. Sharing it with friends over coffee or holiday dinners has created such joyful moments for me. I’m confident you’ll love it as much as I do—and that it’ll become a classic you reach for time and again.