Description
This Cranberry Pecan Cake features a moist and tender crumb loaded with fresh cranberries and crunchy pecans, topped with a buttery cinnamon crumb topping. An optional smooth vanilla icing drizzles over for an extra touch of sweetness, making it perfect for holiday gatherings or cozy dessert indulgence.
Ingredients
Scale
Cake
- 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
Crumb Topping
- 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
Icing (Optional)
- 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)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 2-quart baking dish properly to prevent sticking, recommended options include a 9-inch square baking dish or a springform pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined and set aside.
- 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 fully combined.
- Add Eggs and Vanilla: Reduce mixer speed to medium and add eggs one at a time, beating well after each addition. Then beat in the vanilla extract and sour cream. Scrape down the bowl sides and bottom to ensure even mixing.
- Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients and milk or orange juice. Mix just until the batter is smooth and combined, avoiding overmixing. The batter should be thick.
- Fold in Cranberries and Pecans: Gently fold the fresh or frozen cranberries and chopped pecans into the batter evenly.
- Transfer Batter to Pan: Spread the batter evenly into the prepared baking dish, smoothing the top gently.
- Prepare Crumb Topping: In a separate bowl, combine brown sugar, flour, and cinnamon. Cut in the cold cubed butter using a pastry blender, fork, or your hands until the mixture is crumbly. Mix in the chopped pecans, then sprinkle the crumb topping evenly over the cake batter.
- Bake the Cake: Bake in the preheated oven for 55 minutes. Baking times may vary depending on the pan used. The cake is done when the edges are golden brown and a toothpick inserted in the center comes out clean. Cover the top loosely with aluminum foil if it browns too quickly.
- Cool the Cake: Remove the cake from the oven and place it on a wire cooling rack. Let it cool for 10-15 minutes before serving.
- Make the Icing (Optional): While the cake cools slightly, whisk together the confectioners’ sugar, milk (or heavy cream/orange juice), and vanilla extract until smooth. Adjust consistency by adding more liquid if needed. Drizzle the icing over the warm cake.
- Serve and Store: Slice and serve the cake warm or at room temperature. Store leftovers covered at room temperature for up to 1 day, or refrigerate for up to 5 days.
Notes
- Freezing Instructions: Bake and cool the cake completely before freezing for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature or warm at 300°F (149°C) for 15 minutes before serving. Add icing when serving if desired.
- Recommended Baking Pans: Use a 2-quart baking dish such as a 9-inch square or springform pan for even baking. Avoid regular round cake pans as the batter will rise unevenly.
- Sour Cream Substitute: Plain regular or Greek yogurt can be used instead of sour cream, but avoid liquid substitutes to maintain batter consistency.
- Cranberries: When using dried cranberries instead of fresh or frozen, reduce quantity to 1 cup (140g).
- Icing is optional and can be omitted. Alternatively, dust the warm cake with confectioners’ sugar for a simple finish.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg
