Cranberry Pecan Cake

Introduction

There’s something about the combination of cranberries and pecans that just feels like fall to me. Maybe it’s the tart bite of the cranberries, or how the pecans add a toasty crunch, but this Cranberry Pecan Cake has become a favorite in my home around this time of year. I first made this cake for a small family gathering, not expecting it to steal the show—but one bite, and everyone was asking for the recipe!

What I love about this cake is that it’s surprisingly simple to make. If you’re new to baking, don’t be intimidated by the idea of making a fancy cake for guests. The steps are straightforward, and even if you’re not a seasoned baker, you’ll still get great results. The trick is to keep an eye on the bake time, making sure the cake stays moist without overbaking. And don’t worry about getting the frosting perfect—sometimes a rustic look adds to the charm.

Now, this cake is more than just a dessert for us—it’s a staple during the holidays. I love pairing it with a cup of hot coffee in the afternoon, especially when we have family visiting. There’s something so cozy and comforting about sharing a slice, chatting, and just enjoying a moment together. I think that’s what makes it truly special.

Why You’ll Love This Recipe

Here are several reasons to fall in love with Cranberry Pecan Cake:

• Perfect for Fall: The combination of cranberries and pecans screams autumn, making it ideal for seasonal gatherings.
• Nutty and Tangy: The tart cranberries and crunchy pecans create a delightful texture and flavor contrast.
• Versatile: This cake works beautifully as both a casual dessert or a holiday showstopper.
• Moist and Delicious: The cake is perfectly tender, with a melt-in-your-mouth quality.
• Make-Ahead Friendly: Prepare this cake in advance for easy hosting.
• Simple Ingredients: You likely have most of the ingredients in your pantry.
• Impressive Presentation: A beautiful cake that will wow guests at any event.
• Great for Gifting: Wrap it up as a thoughtful homemade treat for friends and family.
• Adaptable: Easy to customize with different nuts or dried fruits.
• No Special Equipment Required: Simple enough for any baker to make at home.

Preparation Time and Cook Time

• Total Time: 1 hour 15 minutes
• Preparation Time: 20 minutes
• Cook Time: 50-55 minutes
• Cooling Time: 10 minutes
• Servings: 12 slices
• Calories per serving: Approximately 350 calories
• Key Nutrients: Fiber: 2g, Fat: 18g, Carbohydrates: 44g, Protein: 5g

Ingredients

Gather the following ingredients to create your Cranberry Pecan Cake:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries (thawed and drained if using frozen)
• 3/4 cup chopped pecans

For the Frosting:

• 1/4 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk (as needed for consistency)

Ingredient Highlights

• Cranberries: Fresh or frozen cranberries add a burst of tart flavor.
• Pecans: Provide a delicious crunch that complements the soft cake.
• Cream Cheese Frosting: A tangy, rich frosting that enhances the sweetness of the cake.
• Sour Cream: Adds moisture and a slight tang to the cake, making it extra tender.

Step-by-Step Instructions

Follow these steps to create your Cranberry Pecan Cake:

Prepare the Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Add Wet Ingredients: Stir in the sour cream, milk, and vanilla extract, mixing until smooth.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in Cranberries and Pecans: Gently fold in the cranberries and pecans, being careful not to overmix.
7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting

1. Beat the Butter and Cream Cheese: In a medium bowl, beat the butter and cream cheese together until smooth and creamy.
2. Add Powdered Sugar: Gradually add the powdered sugar, beating until well combined.
3. Add Vanilla and Milk: Stir in the vanilla extract and enough milk to reach your desired consistency.

Frost the Cake

1. Frost: Once the cake is completely cool, spread the cream cheese frosting evenly over the top and sides of the cake.

How to Serve

Here are some serving suggestions for your Cranberry Pecan Cake:

1. Holiday Centerpiece: Place the cake on a festive cake stand as the centerpiece for your holiday dessert table.
2. With Coffee or Tea: Serve with a warm beverage for an afternoon treat.
3. Individual Slices: Slice and serve with a dollop of whipped cream or a sprinkle of powdered sugar for extra flair.
4. With Fresh Cranberries: Garnish with fresh cranberries or a drizzle of cranberry sauce for a pop of color and flavor.
5. As a Gift: Wrap the cake in decorative packaging and give it as a thoughtful holiday gift.

Additional Tips

Maximize your enjoyment of Cranberry Pecan Cake with these helpful tips:

1. Toast the Pecans: For extra flavor, toast the pecans in the oven for 5-7 minutes before adding them to the cake batter.
2. Use Room Temperature Ingredients: Ensure the butter, eggs, and cream cheese are at room temperature for smoother mixing.
3. Fresh or Frozen Cranberries: If using frozen cranberries, thaw them completely and drain any excess liquid before folding into the batter.
4. Check for Doneness: Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.
5. Make-Ahead Option: Bake the cake a day in advance and frost it just before serving.

Recipe Variations

Consider these creative variations for your Cranberry Pecan Cake:

• Orange Zest: Add 1 tablespoon of orange zest to the batter for a citrusy twist.
• Chocolate Chips: For extra indulgence, fold in 1/2 cup of dark chocolate chips.
• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free option.
• Maple Glaze: Swap the cream cheese frosting for a maple glaze by mixing powdered sugar, maple syrup, and milk.
• Different Nuts: Substitute walnuts or almonds for the pecans.
• Cranberry Sauce Topping: Drizzle cranberry sauce over the frosted cake for extra tartness.
• Spiced Cake: Add nutmeg or ginger to the dry ingredients for a spicier flavor.

Freezing and Storage

Here’s how to store your Cranberry Pecan Cake for maximum freshness:

• Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
• Refrigerate: Refrigerate the frosted cake for up to 5 days. Bring to room temperature before serving.
• Freezing: Freeze the unfrosted cake by wrapping it tightly in plastic wrap and aluminum foil. It will keep for up to 3 months. Thaw at room temperature before frosting and serving.

Special Equipment

You may need these kitchen tools to create your Cranberry Pecan Cake:

• 9-inch Round Cake Pan: For baking the cake.
• Mixing Bowls: For preparing the cake batter and frosting.
• Electric Mixer: To mix the cake batter and frosting.
• Spatula: For frosting the cake.
• Cooling Rack: To cool the cake evenly before frosting.

FAQ Section

Here are answers to common questions about Cranberry Pecan Cake:

• Can I use dried cranberries instead of fresh?
  Yes, but fresh cranberries offer more moisture and tartness. If using dried, consider rehydrating them in warm water for a few minutes.
• Can I make this cake ahead of time?
  Yes, you can bake the cake a day in advance and frost it just before serving.
• What if I don’t have sour cream?
  You can substitute plain yogurt or buttermilk for the sour cream.
• Can I freeze this cake?
  Yes, freeze the unfrosted cake for up to 3 months, then thaw and frost before serving.

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Conclusion

I can’t wait for you to experience the deliciousness of this Cranberry Pecan Cake! It’s one of those recipes that not only tastes incredible but also fills your kitchen with the warm, comforting aromas of fall. Whether you’re serving it up for a special occasion or just because, this cake is bound to impress.

If you bake it, I’d love for you to share your results! Snap a photo, post it on Instagram, and be sure to tag me so I can see your masterpiece. There’s nothing better than seeing how you put your own spin on things! And don’t forget to leave a comment below to let me know how much you loved it (or if you made any fun tweaks). Your feedback means the world to me!

Happy baking, and here’s to sweet moments shared with loved ones over a slice of this delightful cake!