Growing up with a pecan tree in the backyard meant fall was always filled with pecan-inspired baking. One year, as I gathered pecans and noticed the fresh cranberries in the kitchen, inspiration struck: a cranberry pecan cake that would bring together the best of both flavors! After years of baking it, I can now share with you my simple recipe!
Why We All Love This Cranberry Pecan Cake
The perfect balance of tart and sweet: The cranberries add a lovely pop of flavor that’s not overly sugary, which makes every bite interesting and fresh. The pecan brown sugar crumble on top brings warmth and depth, with a hint of cinnamon that ties it all together. Each forkful is where the flavors of tart berries, nutty pecans, and soft brown sugar meld together in the most satisfying way.
A delightful blend of textures: The cake itself is tender and moist, thanks to the sour cream, while the crumb topping offers a pleasant crunch that contrasts beautifully with the soft cake beneath. I love that some bites give you a bit of buttery crumble, especially around the edges, while the center stays melt-in-your-mouth tender with occasional bursts of cranberry.
Perfect for parties and gatherings: This cranberry pecan cake is always a hit at gatherings! It’s the kind of cake that feels special and festive, thanks to the vibrant cranberries and cozy pecan topping, making it ideal for holiday brunches, potlucks, or casual family get-togethers.
8 Steps To Make Cranberry Pecan Cake
Step 1
Start by preheating your oven to 350°F (177°C). Pick a 2-quart baking dish (I prefer a 9-inch square or a springform pan for even baking) and give it a good coating of non-stick spray or butter to keep things easy when it’s time to serve.
Step 2
In a medium bowl, whisk together your flour, baking powder, baking soda, and a pinch of salt. Set this aside; these will soon combine with our wet ingredients to create a fluffy base.
Step 3
Using a stand mixer or handheld mixer, beat together the softened butter and sugar until they’re light and fluffy. This usually takes about 2 minutes, and you’ll notice the mixture getting a nice creamy texture.
Add eggs one at a time, blending well between each. Mix in the vanilla and sour cream, scraping down the bowl as needed to ensure everything is smooth.
The batter may look a bit curdled at this stage, but that’s completely normal.
Step 4
With your mixer on low, gradually add the dry ingredients along with the milk or orange juice. I like the slight citrus lift from the orange juice, and sometimes, I toss in some orange zest for a burst of flavor. But milk works well, too.
Avoid overmixing—just blend until smooth. This batter is naturally thick, so don’t worry if it seems a little dense.
Step 5
Now, gently fold in those cranberries and chopped pecans. They add both color and flavor to each slice, and the balance of tart and nutty flavors is just right. Pour this thick batter into your prepared baking dish and spread it evenly.
Step 6
In a separate bowl, combine the brown sugar, flour, and cinnamon. Using a fork, pastry cutter, or even your hands, cut in cold butter until the mixture forms clumps. Toss in the remaining pecans and sprinkle this crumble over the batter in your pan.
Step 7
Place your dish in the oven and bake for 40 to 55 minutes. Baking times can vary based on your pan, so keep an eye on it. I recommend checking it for around 40 minutes and testing it with a toothpick. When it comes out clean, you’re all set! If the top is browning too quickly, a loose foil cover can prevent over-browning.
Step 8
Let the cake cool on a wire rack for around 15 minutes. You can dig in now, but if you feel fancy, don’t leave out the icing. I find it adds a delicate sweetness and flavor to each bite.
While the cake is cooling, whip up a quick icing by whisking powdered sugar with a splash of milk, cream, or orange juice—whichever you prefer. I love the hint of orange for extra brightness.
Drizzle the icing over the warm cake, slice, and enjoy!
Are you team pecan? Explore my pecan pie cheesecake recipe!
Some Baking Notes
Storing
To keep this cranberry pecan cake fresh and delicious, cover any leftover slices tightly and store them at room temperature if you’ll enjoy it within a day. The buttery crumb and pecan topping stay perfectly tender this way for a short time.
If you’re planning to keep it a bit longer, transfer the cake to an airtight container and pop it in the refrigerator, where it’ll stay moist and flavorful for up to five days. I personally love how the flavors develop after a day or two!
If you’re thinking ahead for holiday gatherings or just want to have this cake on hand, it freezes beautifully. Once completely cooled, wrap it in plastic wrap, followed by a layer of foil, and store it in the freezer for up to three months. When you’re ready to serve, thaw the cake in the fridge overnight and bring it to room temperature or warm it slightly before enjoying it. Add a fresh drizzle of icing if desired, and it’ll taste just as wonderful as the day it was baked!
A Flavor Twist
For a cozy, holiday-inspired twist, try adding warm spices like cinnamon, nutmeg, or a pinch of cloves to the batter—these will make every bite feel like a warm hug. For an extra layer of depth, a hint of cardamom adds an exotic, floral note, while ginger brings a touch of warmth and spice.
If you’re feeling festive, try a boozy boost: a splash of orange liqueur in the batter or glaze adds citrusy brightness, while a dash of rum or whiskey can bring out rich, caramel-like notes. These simple tweaks turn this already decadent cranberry pecan cake into a show-stopping, flavorful treat!
Not a fan of pecans? Try other nuts like almonds, hazelnuts, and more. Check out this almond coconut cake recipe for inspiration!
FAQs
Do Frozen or Dried Cranberries Work In This Recipe?
Absolutely! Though I personally prefer fresh berries, frozen cranberries can work just fine. Just remember not to thaw them. If you stick with dried cranberries, reduce the amount by half (1 cup).
What Can I Use Instead Of Sour Cream?
Greek or plain regular yogurt can work in a pinch, but the cake might lack that richness and tenderness that we all adore.
—I can’t wait to see how your homemade cranberry pecan cake turns out!
Cranberry Pecan Cake
Ingredients
For the cake
- 1 ½ cups spooned and leveled all-purpose flour
- ¾ cup granulated sugar
- ½ cup full-fat sour cream, room temperature
- ½ cup softened, unsalted butter, room temperature
- 2 cups fresh or frozen cranberries (or 1 cup dried cranberries)
- ¾ cup chopped pecans
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp pure vanilla extract
- 2 large eggs room temperature
- 2 ½ tbsp orange juice or milk room temperature
For the crumb topping
- ½ cup spooned and leveled all-purpose flour
- ⅓ cup packed brown sugar (light or dark)
- ⅔ cup chopped pecans
- ¼ cup cold, unsalted butter (cut into cubes)
- 1 tsp ground cinnamon
For the icing (optional)
- ¾ cup confectioners’ sugar
- 1 ⅔ tbsp orange juice, milk, or heavy cream
- ½ tsp pure vanilla extract (skip this if you use orange juice)
Instructions
- Preheat your oven to 350°F or 177°C and grease a 2-quart baking dish, like a 9-inch square or springform pan, for easy release after baking.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set this aside to combine with wet ingredients later. Using a mixer, beat softened butter and sugar until creamy and fluffy, about 2 minutes. Add eggs one at a time, then mix in vanilla and sour cream, scraping the bowl as needed.
- Switch the mixer to a low speed, slowly incorporate the dry ingredients and milk or orange juice. Mix just until smooth and thick, avoiding overmixing to keep the cake tender.
- Gently fold fresh cranberries and chopped pecans into the batter, adding texture and flavor. Spread the thick batter evenly into your prepared baking dish.
- In a separate bowl, combine brown sugar, flour, and cinnamon, then cut in cold butter until crumbly. Mix in pecans and sprinkle the crumble over the cake batter.
- Bake for 40-55 minutes, checking for doneness with a toothpick starting around 40 minutes. If the top browns too quickly, tent it loosely with foil.
- Cool the cake on a wire rack for 10-15 minutes. Whisk together powdered sugar and milk, cream, or orange juice, then drizzle over the warm cake before slicing and serving.
Notes
- Keep the cake covered at room temperature for up to one day or refrigerate for up to five days. For longer storage, wrap and freeze the cake for up to three months; thaw in the refrigerator overnight, bring to room temperature, and add fresh icing before serving.
- Add warm spices like cinnamon, nutmeg, or a hint of ginger to the batter for cozy holiday vibes. A splash of orange liqueur in the batter or glaze adds citrusy brightness, while a touch of rum or whiskey brings out rich caramel notes.
