Name: Cranberry Pecan Cake with Crumb Topping Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 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; 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)

There’s something irresistibly cozy about this Cranberry Pecan Cake with Crumb Topping Recipe — the tart cranberries paired with crunchy pecans and a buttery crumb topping create a perfect balance of flavors and textures. It’s truly one of those cakes that fills your kitchen with warmth and invites you to linger over a slice (or two).

A close-up view of a red baking dish filled with a square crumb cake. The cake has three visible layers: the bottom layer is light yellow sponge with scattered bright red berries, the middle layer has a mix of crunchy light brown crumb topping and pecans, and the top layer shows a light white glaze drizzled over the nuts and crumbs. A metal spatula with a wooden handle lifts one square piece, revealing soft crumb texture and berry bits inside. The dish sits on a white marbled surface with a textured deep red cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Pecan Cake with Crumb Topping Recipe
Top Tip
How to Serve Cranberry Pecan Cake with Crumb Topping Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Pecan Cake with Crumb Topping Recipe

Why You'll Love This Recipe

I remember the first time I baked this cake — it was for a chilly autumn afternoon when cranberries were shining bright at the market. The crumb topping melted into crispy, nutty bits that perfectly contrasted the moist cake beneath. Baking it feels like a warm hug, and sharing it makes any gathering special.

Perfect Flavor Combination: Tart cranberries and toasted pecans create a delightful contrast that keeps every bite interesting.
Easy Yet Impressive: This cake looks fancy but uses simple ingredients and straightforward steps anyone can follow.
Versatile Serving Options: It’s equally lovely plain, dusted with powdered sugar, or drizzled with a homemade icing.
Great for Any Occasion: Whether it’s a cozy family dessert or a festive party treat, this recipe never disappoints.

A rectangular red baking dish filled with a dessert that has a golden brown base layer with visible red fruit pieces scattered throughout, topped with a crumbly brown streusel layer mixed with whole pecan halves, and drizzled with a thin white glaze that shines slightly. The dish is placed on a white marbled surface, and there is a burgundy cloth nearby along with a white bowl containing red cherries. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This cake blends everyday pantry staples with a few special touches to deliver texture and flavor. The combo of fresh or frozen cranberries with pecans gives it a lovely bite and nutty fragrance, while sour cream keeps the crumb tender and moist.

Flat lay of a small mound of all-purpose flour, a teaspoon of baking powder and a quarter teaspoon each of baking soda and salt neatly placed in small white ceramic bowls, a half cup of softened unsalted butter in a white bowl, three quarters cup of granulated sugar in another white bowl, two whole uncracked brown eggs, a small white bowl with sour cream, a small white bowl with a pale orange liquid (orange juice), a small white bowl filled with fresh bright red cranberries, a small white bowl with roughly chopped pecans, another small white bowl holding packed dark brown sugar, a small white bowl containing ground cinnamon, small cubes of cold unsalted butter arranged next to a small bowl of roughly chopped pecans, and a small white bowl with fine white confectioners' sugar – all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides the right structure without weighing the cake down.
Baking powder and baking soda: Working together, these leaveners ensure the cake rises beautifully and stays tender.
Unsalted butter: Softened for that creamy base and crumbly topping, butter adds rich flavor.
Granulated sugar: Sweetens the batter perfectly to balance the tart cranberries.
Eggs: They emulsify the batter and trap air for a tender crumb.
Vanilla extract: A touch of warmth and depth that brightens every bite.
Sour cream: Adds moisture and a slight tang, keeping the cake luscious.
Milk or orange juice: I love using orange juice for a subtle citrus note that complements the cranberries.
Fresh or frozen cranberries: Adds tartness and burst of flavor, don’t thaw frozen ones to keep the batter from getting mushy.
Pecans: Roughly chopped for crunch and a toasty, nutty aroma that’s unbeatable.
Brown sugar, cinnamon, and butter for crumb topping: Combined, these create that irresistible crisp layer on top.
Optional icing ingredients: Smooth confectioners’ sugar glaze adds a shiny, sweet finish if you want it.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Cranberry Pecan Cake with Crumb Topping Recipe is how easy it is to tweak to your taste. Whether you like it a little sweeter, more citrusy, or want to swap pecans for walnuts, making it your own rules the day.

Variation: I often add a teaspoon of orange zest to the batter—it really brightens the cranberries and adds a fresh zing that’s delightful.
Dietary modification: To make it gluten-free, try a 1:1 baking flour blend, though baking time might need a slight tweak.
Seasonal twists: Swap cranberries for fresh blueberries or chopped apples in fall for a different fruit twist.

Step-by-Step: How I Make Cranberry Pecan Cake with Crumb Topping Recipe

Step 1: Prep and Set the Foundation

First, preheat your oven to 350°F (177°C) and grease your 2-quart baking dish. Choosing the right pan really makes a difference—I love using a square or springform pan because the cake bakes evenly and rises beautifully without getting too tall. Mix together your dry ingredients: flour, baking powder, baking soda, and salt. This helps ensure even distribution so your cake rises perfectly.

Step 2: Cream Butter and Sugar Like a Pro

Using a hand or stand mixer, beat the softened butter and sugar on high speed for about 3 minutes. This step is where your cake gains its fluffy texture, so don’t rush it! When it looks light and creamy, add the eggs one at a time, beating well after each addition. Then pour in vanilla and sour cream, scraping down the bowl to catch any pockets of unblended batter. Don’t worry if it looks a little curdled—it’s totally normal here.

Step 3: Bring It All Together

With your mixer on low, add in the dry mix alternating with milk or orange juice. This gentle mixing will keep your batter thick but smooth—overmixing can make the cake dense, so stop as soon as everything is combined. Then fold in the cranberries and pecans by hand; this little extra care ensures the fruit stays nicely distributed and the nuts stay crunchy.

Step 4: Make That Irresistible Crumb Topping

In a separate bowl, combine brown sugar, flour, and cinnamon for the topping. Cut the cold cubed butter into this mix until it looks like coarse crumbs. Stir in the chopped pecans last and sprinkle evenly over your cake batter. This crumb topping adds that perfect crispy, buttery crunch that keeps me coming back for more.

Step 5: Bake and Watch Carefully

Bake the cake between 40 to 55 minutes, depending on your pan and oven. I always start checking around 40 minutes. You want the edges golden brown and a toothpick inserted in the center to come out clean. If you notice the top browning too fast, pop some foil loosely on top—that saved one of my early cakes from burning!

Step 6: Cool and Add the Optional Icing

When you take it out, let it cool in the pan on a wire rack for 10-15 minutes. If you want to dress it up, whisk together confectioners’ sugar with milk (or cream/orange juice) and vanilla to taste, then drizzle while the cake is still warm. It gives a sweet finish without overpowering the tartness.

Top Tip

From my many attempts slicing into this cake fresh from the oven, I’ve learned a few tricks that can make your baking experience much smoother and your cake even tastier.

Room Temperature Ingredients: Using eggs, butter, and sour cream at room temp ensures they mix together more smoothly and trap air better for a fluffier cake.
Keep Those Cranberries Frozen: If you use frozen cranberries, add them straight from the freezer — thawing adds too much moisture and can weigh down your batter.
Watch Your Bake Time Closely: Every oven behaves differently; start checking early and cover the top if it browns too fast for tender crumb without burnt bits.
Crumb Topping Magic: Using cold butter for the topping helps keep those crumbs crispy and well-defined, rather than melting into the batter during baking.

How to Serve Cranberry Pecan Cake with Crumb Topping Recipe

cranberry pecan cake - Serving Suggestion

Garnishes

I often serve this cake simply with a dusting of powdered sugar — it adds subtle sweetness without fuss. For a special occasion, a light drizzle of the optional vanilla glaze pairs wonderfully. Sometimes, I throw on a handful of extra toasted pecans on top for that rustic, homey look.

Side Dishes

It’s a lovely companion to a cup of hot coffee or spiced tea in the afternoons. For brunch, I like pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Creative Ways to Present

I’ve served this cake in a pretty glass trifle bowl layered with whipped cream and cranberries for holiday gatherings. It also looks stunning sliced and fanned out on a wooden board alongside fresh fruit and cheese for casual entertaining.

Make Ahead and Storage

Storing Leftovers

After your cake cools, cover it tightly with plastic wrap or store it in an airtight container. I've found it stays moist and delicious at room temperature for a full day, but if you want it to last longer, keeping it in the fridge extends freshness for up to 5 days without drying out.

Freezing

I like to freeze this cake when I have leftovers or want to prep in advance. Let it cool completely, then wrap in plastic and foil or place in a freezer-safe container. It freezes well up to 3 months. When ready, thaw overnight in the fridge, then warm gently before serving for that fresh-baked feel.

Reheating

To reheat, I pop slices in the microwave for about 20 seconds or warm the whole cake at 300°F (149°C) for 10-15 minutes. This keeps it moist and brings back the tender crumb and melty topping without drying out.

Frequently Asked Questions:

Can I use dried cranberries instead of fresh or frozen?

Yes! If you only have dried cranberries, reduce the amount to 1 cup (about 140g) because they are more concentrated and will add extra sweetness. They won’t release moisture like fresh cranberries do, so your cake might be slightly less moist but still delicious.

What kind of pan should I use for this cake?

A 2-quart baking dish works best — think a 9-inch square, 9- or 10-inch springform, or an 11x7-inch pan. Avoid a 9-inch round because the batter is thick and high, which might cause uneven baking. Ceramic or glass pans generally take longer to bake than metal ones, so keep an eye on your cake as it bakes.

Can I skip the icing?

Absolutely! The icing is totally optional. The crumb topping and cake are flavorful and satisfying on their own. If you prefer, you can just dust the cake with powdered sugar for a simple, elegant finish without extra sweetness.

What if I don’t have sour cream?

You can substitute sour cream with plain regular or Greek yogurt in the same amount. This swap keeps the cake moist and tangy. Just avoid using liquid substitutes as they could change the cake’s texture and batter thickness.

Final Thoughts

This Cranberry Pecan Cake with Crumb Topping Recipe really feels like a celebration in every bite—a perfect mix of sweet, tart, crunchy, and tender. I have so many fond memories tied to this cake, whether baking it on a quiet Sunday or bringing it to lively holiday parties. I know you’ll enjoy making it and sharing it as much as I do. Give it a whirl — I promise it’s worth every delicious minute!