Description
This delicious Cranberry Pecan Cake combines tart cranberries and crunchy pecans in a moist, tender cake topped with a cinnamon crumb topping. Optionally iced with a simple vanilla glaze, it's perfect for festive occasions or cozy gatherings, offering a delightful balance of sweet and tangy flavors with a satisfying texture.
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: Preheat your oven to 350°F (177°C) and grease a 2-quart baking dish well to prevent sticking.
- Prepare Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugar: Using a hand or stand mixer with paddle attachment, beat the softened butter and granulated sugar on high speed until creamy and well combined, about 3 minutes.
- Add Eggs and Flavorings: Lower mixer speed to medium and add eggs one at a time, beating well after each. Then beat in vanilla extract and sour cream. Scrape down the bowl sides and bottom to ensure thorough mixing. Don't worry if the mixture looks curdled.
- Mix in Dry Ingredients and Liquid: With mixer on low speed, add dry ingredients and milk or orange juice. Mix just until smooth and combined; avoid overmixing. The batter should be thick.
- Add Cranberries and Pecans: Fold in the fresh or frozen cranberries and chopped pecans gently to distribute evenly.
- Transfer Batter: Spread the batter evenly into the prepared baking dish and set aside while you make the crumb topping.
- Make Crumb Topping: In a medium bowl, combine brown sugar, flour, and ground cinnamon. Cut in the cold cubed butter with a pastry blender, fork, or hands until crumbly. Stir in chopped pecans.
- Top the Cake: Sprinkle the crumb topping evenly over the batter in the baking dish.
- Bake the Cake: Bake for 55 minutes in the preheated oven. Depending on your pan type, baking time may vary, so check for doneness by inserting a toothpick in the center; it should come out clean. If the top browns too quickly, loosely tent with aluminum foil.
- Cool the Cake: Remove from oven and place on a wire cooling rack for 10-15 minutes to cool slightly.
- Prepare Icing (Optional): While the cake cools, whisk together confectioners’ sugar, milk (or cream/orange juice), and vanilla extract until smooth. Adjust the consistency with additional liquid if needed.
- Drizzle Icing and Serve: Drizzle the icing over the warm cake. Slice and serve immediately or store leftovers properly.
Notes
- Freezing Instructions: After baking and cooling completely, freeze the cake for up to 3 months with or without icing. Thaw overnight in refrigerator and bring to room temperature before serving, or warm at 300°F (149°C) for 15 minutes. Add icing if desired.
- Special Tools: Use a 2-quart baking dish such as a 9-inch square or springform pan. Avoid using a 9-inch round cake pan due to uneven baking and batter overflow.
- Sour Cream Substitute: You can substitute sour cream with plain or Greek yogurt, but avoid liquid substitutes.
- Cranberry Substitution: If using dried cranberries instead of fresh or frozen, reduce quantity to 1 cup (140g).
- Icing Option: The glaze is optional. Alternatively, dust the cake warm with confectioners’ sugar using a fine mesh sieve for a simple finish.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
