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Cranberry Pecan Cake (Christmas Breakfast Recipe)

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Cranberry Pecan Cake (Christmas Breakfast Recipe)

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.

Ingredients

  • 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)

Directions

  • 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 silicone 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 cooling 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.

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