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Cranberry Pecan Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 18 reviews
  • Author: Claire
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Cranberry Pecan Cake is a moist, flavorful dessert perfect for holiday gatherings or any cozy occasion. Featuring fresh cranberries and chopped pecans folded into a tender cake batter, topped with a buttery cinnamon crumb topping, and optionally drizzled with a simple vanilla icing, this cake offers a delightful combination of tartness, nuttiness, and sweet spice. Easy to prepare and bake in a 2-quart baking dish, it’s a crowd-pleaser that balances richness with fresh fruit and crunchy pecans.

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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 2-quart baking dish thoroughly to prevent sticking. This size is important for even baking and proper rise.
  2. Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside for later use.
  3. 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 the mixture is creamy and smooth.
  4. Add Eggs and Flavorings: Reduce mixer speed to medium, then add eggs one at a time, beating well after each addition. Next, mix in the vanilla extract and sour cream. Scrape down the sides and bottom of the bowl, then beat again to fully combine. It’s normal if the batter looks slightly curdled at this stage.
  5. Incorporate Dry Ingredients and Liquids: With mixer on low speed, pour in the dry ingredient mixture along with milk or orange juice. Beat just until smooth and combined without overmixing to keep the batter tender. The batter will be thick.
  6. Fold in Cranberries and Pecans: Gently fold fresh or frozen cranberries and roughly chopped pecans into the batter using a spatula. Spread the batter evenly into the prepared baking dish.
  7. Prepare Crumb Topping: In a medium bowl, combine brown sugar, flour, and ground cinnamon. Cut in the cold, cubed butter using a pastry blender, fork, or your hands until the mixture becomes crumbly. Stir in the chopped pecans. Evenly sprinkle the crumb topping over the batter in the baking dish.
  8. Bake the Cake: Place the baking dish in the preheated oven and bake for 50 minutes. Baking times may vary depending on your pan type; the cake is done when the edges are golden brown and a toothpick inserted in the center comes out clean. If the top browns too fast, loosely cover the cake with aluminum foil during baking.
  9. Cool the Cake: Remove the cake from the oven and set it on a wire cooling rack. Let the cake cool for 10 to 15 minutes before icing or serving.
  10. Make Icing (Optional): While the cake cools slightly, whisk together 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 before slicing.
  11. Serve and Store: Slice the cake and serve 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 the cake as directed and cool completely before freezing for up to 3 months, with or without icing. Thaw overnight in the refrigerator and bring to room temperature before serving. To reheat, warm in a 300°F (149°C) oven for 15 minutes. Add icing just before serving if desired.
  • Baking Pans: Use a baking dish that holds 2 quarts, such as a 9-inch square, 9-inch or 10-inch springform pan, or an 11x7-inch pan. Avoid a 9-inch round cake pan as the batter will rise too high and bake unevenly.
  • Sour Cream Substitute: If you don’t have sour cream, plain regular or Greek yogurt works well as a substitute but avoid liquid substitutes.
  • Cranberry Variations: If using dried cranberries instead of fresh or frozen, reduce the amount to 1 cup (140g).
  • Icing: The icing is optional. You may skip it or dust the cake with confectioners’ sugar using a fine sieve for a lighter finish.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320 kcal
  • Sugar: 22 g
  • Sodium: 180 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 70 mg

Find it online: https://butterybowl.com/cranberry-pecan-cake-recipe/