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Cranberry Pecan Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 21 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cranberry Pecan Cake combines tart cranberries and crunchy pecans in a moist, tender crumb cake topped with a spiced crumb topping and optional sweet icing. Perfect for breakfast, dessert, or a special treat throughout the year, this cake uses simple pantry ingredients like sour cream and flour to create a luscious texture with a balance of sweet and tangy flavors.

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) and grease a 2-quart baking dish thoroughly to prevent sticking.
  2. Combine Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a bowl. Set aside.
  3. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on high speed until creamy and well combined, about 3 minutes.
  4. Add Eggs and Flavorings: Reduce mixer speed to medium, add eggs one at a time beating well after each, then mix in vanilla extract and sour cream. Scrape down the bowl and beat again to ensure smooth mixing.
  5. Incorporate Dry Ingredients and Milk: With the mixer on low speed, gradually add the dry ingredients and milk or orange juice. Beat until the batter is smooth and just combined, taking care to avoid overmixing. The batter will be thick.
  6. Add Cranberries and Pecans: Gently fold in the fresh or frozen cranberries and roughly chopped pecans by hand with a spatula until evenly distributed in the batter.
  7. Spread Batter: Spread the batter evenly into the prepared baking dish, smoothing the top.
  8. Make 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 mixture forms crumbs. Stir in chopped pecans.
  9. Top the Cake: Sprinkle the crumb topping evenly over the cake batter in the pan.
  10. Bake the Cake: Bake in the preheated oven for 55 minutes, checking doneness with a toothpick inserted in the center that should come out clean. If the top browns too quickly, loosely cover with aluminum foil to prevent burning.
  11. Cool the Cake: Remove the cake from the oven and place on a wire rack to cool for 10-15 minutes before icing.
  12. Prepare and Drizzle Icing (Optional): Whisk together confectioners’ sugar, milk or cream or orange juice, and vanilla extract if using. Adjust consistency as needed by adding more liquid. Drizzle the icing over the warm cake.
  13. Serve and Store: Slice the cake and serve warm or at room temperature. Store leftovers at room temperature for up to 1 day or refrigerate for up to 5 days.

Notes

  • Freezing: Bake and cool cake completely before freezing for up to 3 months with or without icing. Thaw overnight in refrigerator and warm at 300°F (149°C) for 15 minutes before serving. Add icing if plain.
  • Pan Recommendations: Use a 2-quart baking dish such as a 9-inch square, 9 or 10-inch springform, or an 11x7-inch pan. Avoid a 9-inch round cake pan as it can cause uneven rising.
  • Sour Cream Substitute: Plain or Greek yogurt can replace sour cream but avoid using liquid substitutes.
  • Cranberry Substitute: If using dried cranberries, reduce quantity to 1 cup (140g).
  • Icing: Optional to use the icing; alternatively, dust the cooled cake with confectioners’ sugar using a fine mesh sieve.

Nutrition

  • Serving Size: 1 slice (1/10 of cake)
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 140 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 60 mg

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