Description
This Cranberry Pecan Cake is a delightful holiday treat featuring tart cranberries, crunchy pecans, and a buttery crumb topping. Moist and tender with a hint of cinnamon, this cake is perfect for festive occasions or cozy gatherings. An optional sweet vanilla or citrus glaze adds an extra layer of flavor and elegance.
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 Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 2-quart baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set this mixture 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 well combined.
- Add Eggs and Flavorings: Reduce the mixer speed to medium and add the eggs one at a time, beating well after each addition. Then beat in the pure vanilla extract and full-fat sour cream. Scrape down the sides and bottom of the bowl as needed to ensure everything is well mixed. The mixture may appear curdled, which is normal.
- Combine Batter: On low speed, gradually add the dry ingredient mixture and the milk or orange juice to the wet ingredients. Mix until just smooth and combined. Avoid overmixing, as the batter will be thick.
- Fold in Cranberries and Pecans: Gently fold in the fresh or frozen cranberries and roughly chopped pecans using a spatula to evenly distribute without crushing the berries.
- Prepare Crumb Topping: In a separate bowl, mix together the brown sugar, flour, and ground cinnamon. Cut in the cold cubed butter using a pastry blender, fork, or your hands until the mixture resembles coarse crumbs. Stir in the chopped pecans.
- Assemble and Bake: Spread the cake batter evenly into the prepared baking dish. Sprinkle the crumb topping evenly over the batter. Bake in the preheated oven for 55 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. If the cake's top browns too quickly, loosely cover with aluminum foil.
- Cool the Cake: Remove the cake from the oven and place it on a wire cooling rack. Allow it to cool for 10 to 15 minutes before icing.
- Make and Add Icing (Optional): While the cake cools, whisk together the confectioners’ sugar, milk (or cream/orange juice), and vanilla extract if using. Adjust consistency by adding more liquid if needed. Drizzle the icing over the slightly warm cake.
- 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. Freeze the cake (with or without icing) for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving or warm slightly by baking at 300°F (149°C) for 15 minutes. Add icing before serving if not already applied.
- Baking Pan Options: Use a 2-quart baking dish such as a 9-inch square or 9- to 10-inch springform pan. Avoid standard 9-inch round pans as the batter is thick and may bake unevenly.
- Sour Cream Substitute: Plain regular or Greek yogurt can be used instead of sour cream. Avoid using liquid substitutes to maintain cake texture.
- Cranberry Substitute: If using dried cranberries instead of fresh or frozen, reduce to 1 cup (140g) as they are more concentrated.
- Icing Options: The icing is optional. If preferred, simply dust the warm cake with confectioners’ sugar using a fine mesh sieve instead.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
