This cranberry pecan cake is tender and buttery with a brown sugar cinnamon pecan crumble blanketing each bite. Cranberries and pecans are a wonderful pairing and especially during the holiday season. You’ll love them together in this cake– a breakfast, brunch, snack, or dessert suited for any time of the day!
What is Anytime Cake?
I was originally going to call this cranberry pecan cake a breakfast cake or crumb cake, but anytime seemed a little more appropriate. During the holiday season where routines are amiss, schedules are packed, guests pop in, school is out, and your gift wrapping snack is a spoonful of cookie dough, it seems ANY TIME is the time for cake.
Why limit a buttery soft cranberry cake dressed up with pecan brown sugar crumble to the morning? I have a feeling your afternoons and evenings could use the tasty pick-me-up too.
There are no rules here! Keep a cake out all day long!
Tell Me About This Cranberry Pecan Cake
- Flavor: Tart cranberries dotted throughout a sweet buttery cake is a lovely flavor balance. Plus, you have a pecan brown sugar cinnamon crumble topping that makes each bite even more scrumptious than the last. And if you prepare the icing with orange juice (you could also use milk), you have a little citrus finishing it all off.
- Texture: Thanks to the sour cream, expect a moist and tender cake crumb. The coarse crumble topping adds a pleasant texture contrast and I love that some bites of the crumb are crunchy (around the edges) and some are melt-in-your-mouth buttery (in the very center). Between the cranberries, cake, pecans, and crumb topping– there’s a variety of texture to savor.
- Ease: The cake batter is quite standard using staple baking ingredients like flour, butter, sugar, and eggs– and some of these ingredients are repeated in the crumb topping, too. Assembling the cake is nothing more than spreading thick batter into your pan and topping with the pecan crumble. That’s it! I always appreciate a cake that doesn’t require complicated shaping/decoration/design.
- Time: Isn’t it nice when you can cut into a cake while it’s warm? Cool this cake for just 10-15 minutes before slicing and serving. The bake time varies and this depends on the pan you’re using. See recipe below.
Testing The Recipe
Have you ever made my raspberry almond crumb cake before? It’s been a big hit ever since I published the recipe. Today’s cake uses a similar batter, but I add a little more flour and some liquid. Cranberries are a special add-in because they’re so light and you often need a lot of them to fill each slice with berries. I found 2 cups (about 250g) to be the perfect amount. Since I added 2 cups of add-ins (plus pecans in the batter too), the batter needed a little more flour. And to prevent the crumb from tasting dry with extra flour, I added some liquid. I recommend orange juice for a little flavor, but you can use milk if that’s all you have. The recipe below includes these additions.
- You also need liquid in the icing and you can use orange juice or milk there too– depends on if you want a vanilla or orange icing drizzled on this cranberry jeweled cake! I love the orange.
Expect a thick cake batter:
Cranberry Pecan Cake Crumb Topping
The crumb topping is a scaled down version of what we usually use on New York style crumb cake. I use this same amount on blackberry cream cheese crumb cake, too. (A favorite!) You need a fork or pastry cutter to cut the cold butter into the mixture. Mix until you have plenty of crumbles– some dry powdery crumbs are fine. Stir in pecans and then sprinkle over the cake batter before baking:
Additional Brunch & Anytime Treats
- Chocolate Chip Loaf Cake
- Star Bread
- Chai Spice Cinnamon Swirl Bundt Cake
- Cranberry Cardamom Spice Muffins
- Dark Chocolate Raspberry Coffee Cake
- Cinnamon Swirl Quick Bread
This cranberry pecan cake is tender and buttery with a brown sugar cinnamon pecan crumble blanketing each bite. Fitting for breakfast, brunch, snack, or dessert. See recipe notes about best baking pans.
- 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) 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 (spoon & leveled)
- 1 teaspoon ground cinnamon
- 1/4 cup (4 Tbsp; 60g) 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)
- Preheat oven to 350°F (177°C). Grease a 2-quart baking dish. (See note below for recommendations on best pans to use.)
- Make the cake: Whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until creamy and combined, about 2 minutes. On medium speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula and beat again as needed to combine. (Mixture may appear curdled– that’s ok.) With the mixer on low speed, pour in the dry ingredients and milk/orange juice and beat until smooth and combined. Do not overmix. The batter will be thick. Fold in the cranberries and pecans. Spread into prepared pan. Set aside.
- Make the crumb topping: Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry blender or a fork (or even with your hands) until the mixture is crumbly. Mix in the pecans. Sprinkle evenly over batter.
- Bake for 40-55 minutes. Baking times vary greatly depending on the pan you’re using. A thick ceramic pan (as pictured) will take longer than a metal springform pan. Keep an eye on yours. The cake is done when the edges are browned and a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack to cool for 10-15 minutes.
- Make the icing: As the cake slightly cools, you can make the icing by whisking the icing ingredients together until smooth. Add more milk/cream/orange juice to thin out if needed. Drizzle icing over cake while it’s still warm. Slice and serve.
- Cover and store leftover cake at room temperature for up to 1 day or in the refrigerator for up to 5 days.
- Freezing Instructions: Bake the cake as directed, cool completely, and then freeze for up to 3 months (with or without the icing). Thaw overnight in the refrigerator and bring to room temperature to serve or you can slightly warm by baking at 300°F (149°C) for 15 minutes. Drizzle icing on cake, if it’s plain, before serving.
- Baking Pan to Use (affiliate link): Use a baking dish that holds 2 quarts, such as a 9-inch square baking dish, 9-inch or 10-inch springform pan, or an 11×7 inch pan. I do not recommend a 9-inch regular round cake pan because there is so much batter and even though it will fit, the batter will rise quite high and won’t bake evenly. The pictured red ruffled baking dish is by the brand Emile Henry and comes in a set with others.
- Sour Cream: If you don’t have sour cream, you can use plain regular or Greek yogurt instead. I don’t suggest subbing the sour cream with a liquid.
- Cranberries: If using dried instead of fresh or frozen, reduce down to 1 cup (140g) dried cranberries.
- Optional Icing (affiliate link): The icing is optional. Feel free to skip it completely and leave the cake plain. Or you can dust the warm cake with confectioners’ sugar using a fine mesh sieve.
Keywords: cranberry pecan cake