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 a good, cozy cake that just feels like a warm hug in dessert form, and this Cranberry Pecan Cake Recipe hits all those comforting notes. With tart cranberries and crunchy pecans nestled in a tender crumb, it’s a cake that always brings a smile at the table.

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 remember the first time I baked this Cranberry Pecan Cake—it filled my kitchen with such a fragrant, inviting aroma that I knew it would become a favorite. It's not just delicious; it's reliable and simple enough for any level of baker to enjoy. You'll want to keep this one close!

Perfect Balance: The tartness of cranberries beautifully contrasts the nutty pecans and sweet crumb topping.
Simple Yet Impressive: It looks like you put in serious effort, but the steps are easy to follow and forgiving.
Flexible Ingredients: You can swap milk with orange juice or sour cream with yogurt if needed without losing flavor.
Great for Any Occasion: Whether it's a casual afternoon treat or a holiday dessert, this cake fits right in.

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

The magic here comes from combining classic baking staples with the bold crunch and tang of pecans and cranberries. Each ingredient plays a role, and knowing a bit about them helps you nail the recipe.

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 sturdy structure that holds the cake together without being too dense.
Baking Powder & Baking Soda: Gives that perfect lift and crumb texture.
Unsalted Butter: Adds richness and moisture—make sure it’s softened for easy creaming.
Granulated Sugar: Sweetens the cake and helps with tender crumb.
Large Eggs: Bind ingredients and add to the cake’s fluffiness; use room temperature for best results.
Vanilla Extract: Enhances all the other flavors with its warm aroma.
Full-Fat Sour Cream: Keeps the cake moist and adds slight tang; plain or Greek yogurt works as a substitute.
Milk or Orange Juice: Liquid to loosen the batter slightly; orange juice adds a subtle citrus twist.
Cranberries: Fresh or frozen add that bright, tart punch; don't thaw frozen to prevent sogginess.
Pecans: Bring wonderful crunch and a buttery, nutty flavor.
Brown Sugar, Cinnamon (Crumb Topping): Gives the cake that irresistible crunchy and aromatic finish.
Confectioners’ Sugar & Optional Icing Ingredients: For a delicate sweet glaze, if you want to dress it up a bit more.

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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 love about this Cranberry Pecan Cake Recipe is how easy it is to tweak. I often experiment with a splash of orange juice for a brighter zing or swap half the pecans for walnuts if that’s what I have on hand. Feel free to make it your own!

Variation: When I made this cake last Christmas, I added a pinch of nutmeg to the crumb topping, and it gave it a warm holiday vibe that everyone raved about.
Dairy-Free Adjustment: Using coconut yogurt instead of sour cream worked well for a friend with allergies, just keep an eye on the batter consistency.
Skip the Icing: On a busy day, I sometimes leave off the icing and just dust with powdered sugar – still delicious and pretty!

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

Step 1: Prep and Preheat

First things first, I preheat my oven to 350°F (177°C) and grease a 2-quart baking dish. I prefer a glass or ceramic dish because it bakes evenly and looks lovely for serving. Avoid using a regular round cake pan—it’ll make the batter rise unevenly and bake too thick.

Step 2: Mix Dry Ingredients

While the oven warms up, I whisk together the flour, baking powder, baking soda, and salt in a bowl. This gets the leavening evenly distributed so your cake rises just right.

Step 3: Cream Butter and Sugar

This is my favorite part! Using a stand mixer or handheld mixer, beat softened butter and sugar on high until it’s light and creamy—about 3 minutes. The batter at this point feels like frosting—that’s exactly what lifts the cake’s texture.

Step 4: Add Eggs, Vanilla & Sour Cream

Next, add eggs one at a time on medium speed, mixing well after each. Then I pour in vanilla and sour cream, scraping down the sides to blend everything smoothly. It might look a bit curdled here, but that’s perfectly normal.

Step 5: Combine Batter and Fold in Cranberries & Pecans

Lower the mixer speed and slowly add the dry ingredients along with milk or orange juice. Mix just until smooth—overmixing can make the cake tough. Fold in the fresh or frozen cranberries (no thawing!) and the chopped pecans gently with a spatula.

Step 6: Make and Add Crumb Topping

In a separate bowl, I mix brown sugar, flour, and cinnamon, then cut in cold, cubed butter using a pastry cutter or my fingers until crumbly. Toss in the pecans and sprinkle this topping evenly over the batter in the pan.

Step 7: Bake and Check

Bake for 40-55 minutes, depending on your pan’s material. I always start checking around 40 minutes by poking a toothpick in the center—it should come out clean or with a few moist crumbs. If the top browns too fast, tent foil over the cake to protect it.

Step 8: Cool and Optional Icing

Once out of the oven, I let the cake cool for 10-15 minutes on a rack. While it cools, whisk confectioners’ sugar with milk or cream (or orange juice for a citrusy twist) and vanilla if you like. Drizzle this over the warm cake for an extra special touch.

Top Tip

From baking this Cranberry Pecan Cake Recipe many times, I’ve learned that the little details truly matter. These tips will help you get that perfect texture and flavor every time:

Room Temperature Ingredients: Trust me, cold eggs or butter can cause your batter to curdle unpleasantly—always bring them to room temp first.
Don’t Overmix: Mix just until the flour disappears. Overmixing tightens gluten and results in a drier cake.
Fresh vs. Frozen Cranberries: I always use frozen cranberries straight from the freezer; thawing can make the batter watery.
Pan Choice Matters: Your pan affects baking time, so if you switch from metal to ceramic, keep an eye on it and adjust time accordingly.

How to Serve Cranberry Pecan Cake Recipe

cranberry pecan cake - Serving Suggestion

Garnishes

I’m a sucker for a simple dusting of powdered sugar right before serving—it looks pretty and adds a touch of sweetness. Sometimes, I add a few extra toasted pecans on top for crunch and a sprinkle of orange zest to brighten the flavor, especially around the holidays.

Side Dishes

This cake pairs amazingly well with a dollop of whipped cream or a scoop of vanilla ice cream. For a brunch setting, I like serving it alongside a fresh fruit salad or a cup of spiced chai tea—it balances the cake’s richness and tartness perfectly.

Creative Ways to Present

One time I baked this cake for a friend’s birthday and cut it into squares, then stacked pieces on a nice platter interspersed with fresh cranberries and whole pecans for a festive look. You can also serve individual slices topped with a drizzle of caramel sauce for a luxe twist.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftovers in an airtight container at room temperature for up to one day or in the fridge for up to five days. The fridge keeps it fresher longer but be sure to let it come to room temperature before eating for the best texture.

Freezing

I often freeze this cake (plain or iced) after it’s fully cooled, wrapping it tightly in plastic wrap then foil. It freezes beautifully for up to three months. When ready to enjoy, I thaw it overnight in the fridge and warm it gently before serving.

Reheating

To warm leftover slices, I like reheating in a 300°F (149°C) oven for about 10-15 minutes, tented with foil to keep moisture in. This brings back that fresh-baked feeling almost like it’s straight from the oven.

Frequently Asked Questions:

Can I use dried cranberries instead of fresh or frozen?

Yes, you can substitute dried cranberries, but reduce the amount to about 1 cup (140g) since dried cranberries are more concentrated in sweetness and volume compared to fresh or frozen. This balance helps maintain the cake's texture and tartness.

What type of pan is best for baking this cake?

I recommend using a 2-quart baking dish such as a 9-inch square or springform pan. Avoid using a 9-inch round cake pan as the batter rises high and may not bake evenly. Glass or ceramic pans offer even baking and can be lovely to serve from.

Can I make this cake dairy-free?

You can substitute the sour cream with a dairy-free yogurt like coconut yogurt, and use a non-dairy milk for the liquid. The texture and flavor might be slightly different, so be sure to monitor the batter’s consistency and baking time closely.

Is the icing necessary for this cake?

The icing is completely optional. The cake is delicious on its own with the crumb topping and the natural tartness of cranberries. If you want to add a touch of sweetness and a pretty finish, drizzle the icing over the warm cake. Otherwise, a dusting of confectioners’ sugar works beautifully too.

Final Thoughts

This Cranberry Pecan Cake Recipe holds a special place in my kitchen rotation because it feels both festive and welcoming anytime you bake it. The combination of tart cranberries, crunchy pecans, and sweet crumb topping never fails to delight. I hope you’ll enjoy making it as much as I do—it’s a guaranteed crowd-pleaser and a hug on a plate for anyone who tries it.