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Cranberry Pecan Cake with Crumb Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 9 reviews
  • Author: Dina
  • 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 delightful and moist dessert featuring tart cranberries and crunchy pecans, topped with a sweet and cinnamon-spiced crumb topping. Perfect for holiday gatherings or anytime you want a flavorful cake with a lovely balance of textures and flavors. The optional vanilla or orange-infused icing adds an extra layer of sweetness to this easy-to-make cake.

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). Grease a 2-quart baking dish well to prevent sticking.
  2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
  3. Cream butter and sugar: Using a handheld or stand mixer with a paddle attachment, beat the softened butter and granulated sugar on high speed until creamy and combined, about 3 minutes.
  4. Add eggs and wet ingredients: On medium speed, add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and sour cream. Scrape down the bowl sides and bottom, then beat again to combine. The mixture may look curdled, which is normal.
  5. Combine batter: With the mixer on low, gradually add the dry ingredients and milk or orange juice. Beat until smooth and just combined, being careful not to overmix. The batter will be thick.
  6. Fold in cranberries and pecans: Gently fold in the fresh or frozen cranberries and roughly chopped pecans into the batter.
  7. Prepare crumb topping: In a medium bowl, combine the brown sugar, all-purpose flour, and ground cinnamon. Cut in the cold cubed butter using a pastry blender, fork, or your hands until the mixture resembles coarse crumbs. Stir in the pecans.
  8. Assemble and bake: Spread the batter evenly into the prepared baking dish. Sprinkle the crumb topping evenly over the batter. Bake for 55 minutes, or until the edges are browned and a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with aluminum foil.
  9. Cool the cake: Remove the cake from the oven and place it on a wire cooling rack. Allow it to cool for 10-15 minutes.
  10. Prepare icing (optional): While the cake cools, whisk together the confectioners’ sugar, milk (or heavy cream or orange juice), and vanilla extract (skip vanilla if using orange juice) until smooth. Thin with additional liquid if necessary.
  11. Serve: Drizzle the icing over the warm cake if using. Slice and serve at room temperature.
  12. Storage: Store leftover cake covered at room temperature for up to 1 day or refrigerated for up to 5 days.

Notes

  • Freezing Instructions: Bake and cool cake completely before freezing for up to 3 months, with or without icing. Thaw overnight in the refrigerator and bring to room temperature or warm gently at 300°F (149°C) for 15 minutes. Add icing before serving if desired.
  • Recommended Baking Pans: Use a 2-quart baking dish such as a 9-inch square, 9-inch springform, 10-inch springform, or an 11×7-inch pan. Avoid a 9-inch round cake pan to ensure even baking.
  • Sour Cream Substitute: Plain regular or Greek yogurt can be used in place of sour cream but avoid subbing with liquid.
  • Cranberry Variation: When using dried cranberries instead of fresh or frozen, reduce the amount to 1 cup (140g).
  • Icing Optional: You can skip the icing entirely or dust the warm cake with powdered sugar for a lighter finish.

Nutrition

  • Serving Size: 1 slice (based on 10 servings)
  • Calories: 310 kcal
  • Sugar: 25 g
  • Sodium: 170 mg
  • Fat: 16 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 65 mg

Find it online: https://mealsbydina.com/cranberry-pecan-cake-with-crumb-topping-recipe/