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Cranberry Pecan Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 46 reviews
  • Author: Emily
  • 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 is a moist and delicious dessert perfect for the holiday season or any special occasion. It features a tender crumb cake loaded with fresh or frozen cranberries and chopped pecans, topped with a sweet cinnamon crumb topping and an optional vanilla icing drizzle. The cake balances tartness from the cranberries with the crunch of pecans and a hint of warm cinnamon, creating a delightful combination of flavors and textures.

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 Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 2-quart baking dish well to prevent sticking. This could be a 9-inch square baking dish, a 9-inch or 10-inch springform pan, or an 11x7-inch pan. Avoid using a 9-inch regular round cake pan for even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. 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 the mixture is creamy and well combined.
  4. Add Eggs and Flavorings: Reduce the mixer speed to medium and add the eggs one at a time, beating thoroughly after each addition. Then beat in the vanilla extract and sour cream. Scrape down the sides and bottom of the bowl to ensure everything is incorporated; the batter may look curdled, which is normal.
  5. Combine Batter: With the mixer on low speed, gradually add the dry ingredients and the milk or orange juice to the wet mixture. Beat just until smooth and combined to avoid overmixing. The batter will be thick.
  6. Fold in Cranberries and Pecans: Gently fold the fresh or frozen cranberries and roughly chopped pecans into the batter using a spatula.
  7. Transfer Batter to Pan: Spread the batter evenly into the prepared baking dish and set aside while you prepare the crumb topping.
  8. Prepare Crumb Topping: In a medium bowl, mix together the brown sugar, all-purpose flour, and ground cinnamon. Cut in the cold, cubed unsalted butter with a pastry blender, fork, or your hands until the mixture becomes crumbly. Stir in the 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. Depending on your baking dish material, baking times may vary, so start checking at 40 minutes. The cake is done when the edges are golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with aluminum foil.
  11. Cool the Cake: Remove the cake from the oven and place it on a wire cooling rack to cool for 10-15 minutes.
  12. Make the Icing (Optional): While the cake cools, whisk together the confectioners’ sugar, milk (or heavy cream or orange juice), and vanilla extract if using. Adjust the consistency with extra liquid if needed. Drizzle the icing over the warm cake.
  13. Serve and Store: Slice and serve the cake warm or at room temperature. Cover and store any leftovers at room temperature for up to 1 day or refrigerate for up to 5 days.

Notes

  • You can freeze the cake after it cools completely for up to 3 months, with or without the icing. Thaw overnight in the refrigerator before serving, and warm it slightly by baking at 300°F (149°C) for 15 minutes if desired.
  • Recommended baking dishes include 9-inch square baking dish, 9 or 10-inch springform pans, or 11x7-inch pans. Avoid 9-inch regular round cake pans to ensure even baking.
  • If you don’t have sour cream, substitute with plain regular or Greek yogurt for similar texture and tang.
  • If using dried cranberries instead of fresh or frozen, reduce the quantity to 1 cup (140g) to avoid dryness.
  • The icing is optional; you can skip it entirely or instead dust the cake with confectioners’ sugar using a fine sieve for a lighter finish.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320 kcal
  • Sugar: 24 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 55 mg

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