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 absolutely cozy about the blend of tart cranberries and crunchy pecans in a soft, tender cake topped with a buttery crumb. That’s exactly what makes this Cranberry Pecan Cake with Crumb Topping Recipe a delightful treat perfect any time you want a taste of something comforting yet festive.

The image shows a red baking dish on a white marbled surface, filled with a dessert that has three clear layers. The bottom layer is light golden cake with bits of dark red fruit inside. The middle layer is crumbly and brown, with a rough texture and a mix of smaller and larger pecan pieces scattered throughout. The top layer is a thin drizzle of white icing that shines slightly over the crumbly nuts and cake below. A woman's hand is holding a spatula lifting a square piece of the dessert from the dish, revealing the soft inside and the mix of fruit and nuts clearly. The edges of the dessert look slightly crunchy, while the inside looks moist and crumbly. 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 can’t tell you how many times this recipe has been requested in my circle—it's just that good. The combination of flavors and textures creates a cake that’s not too sweet, amazingly moist, and perfect with a cup of coffee or tea on a chilly afternoon.

Simple but special: The crumb topping adds a lovely crunch without extra fuss.
Tart and nutty harmony: Fresh cranberries and toasted pecans balance each other beautifully.
Moist, tender crumb: The sour cream keeps the cake wonderfully soft and rich.
Flexible serving options: Enjoy it plain, with icing, or dusted with powdered sugar to suit your mood.

A rectangular dessert in a bright red baking dish with scalloped edges, showing a top layer of crumbly streusel with a golden brown color mixed with whole pecans scattered around. A light white glaze is drizzled unevenly over the streusel, giving a shiny texture. Beneath the streusel, some red fruit filling peeks through, adding deep red patches. The baking dish is placed on a white marbled surface, with part of a white bowl with red fruit visible on the right and a red cloth partially visible on the left. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This cake's magic lies in simple, well-chosen ingredients. Each one plays a role, from the richness of butter and sour cream to the tart burst of cranberries and sweet crunch of pecans. A tip: always use fresh spices and room temperature dairy for best results.

Flat lay of a small heap of all-purpose flour on a simple white ceramic plate, a small white bowl of baking powder, a small white bowl of baking soda, a small white bowl of salt, a half cup of softened unsalted butter in a white ceramic dish, a small pile of granulated sugar on a white ceramic plate, two large whole eggs with clean shells, a small white bowl of vanilla extract, a small white bowl of thick full-fat sour cream, a small white bowl of milk, a mound of fresh bright red cranberries, a small pile of roughly chopped pecans on a white ceramic dish, a heap of packed dark brown sugar on a white plate, a small white bowl of ground cinnamon, cubes of cold unsalted butter on a white dish, and a small white bowl of confectioners’ sugar, all arranged symmetrically, balanced proportions, 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: The base for the cake, giving it structure but remaining tender.
Baking powder and baking soda: Work together to give the cake a perfect lift and light crumb.
Salt: Enhances all the flavors without being noticeable.
Unsalted butter: Creamed with sugar to create airiness and richness—softened, not melted.
Granulated sugar: Sweetens while helping the crumb to brown beautifully.
Eggs: Bind the ingredients and provide moisture and structure.
Vanilla extract: Adds warm, rounded flavor depth.
Sour cream: Key to keeping the cake moist and tender with a slight tang.
Milk or orange juice: Adds a little liquid for the batter and, in the case of orange juice, enhances the cranberry flavor.
Fresh or frozen cranberries: Bursts of tartness that cut through the richness.
Pecans: Roasted or raw, they offer crunchy texture and nutty flavor.
Brown sugar: For the crumb topping, providing caramel notes and moisture.
Cinnamon: Adds warm spice that pairs beautifully with pecans and cranberries.
Cold butter (for crumb topping): Cut into the dry mix for that classic crumble texture.
Confectioners’ sugar (optional icing): Sweet finishing touch that you can drizzle or skip based on your sweet tooth.

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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

This is one of those recipes I love to tweak depending on the season or what’s in the fridge. Feel free to swap out pecans for walnuts or use plain yogurt instead of sour cream if that’s what you have on hand. It always turns out delicious!

Variation: I once added a teaspoon of orange zest to both the batter and crumb topping, which really brightened the flavor and went perfectly with the cranberries.
Dairy-free option: Try using a non-dairy yogurt and coconut oil in place of butter—they work surprisingly well.
Gluten-free tweak: Substitute with a 1-to-1 gluten-free baking flour blend, but note that the texture will be a little different.

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

Step 1: Prep and Mix the Dry Ingredients

I start by whisking together the flour, baking powder, baking soda, and salt in a bowl. This ensures everything is evenly distributed before adding the wet ingredients. It might sound simple, but skipping this can lead to uneven rising or salt pockets in your cake.

Step 2: Cream the Butter and Sugar

This is where the magic begins. I use my mixer to beat softened butter with sugar on high speed until the mix is creamy and fluffy—about 3 minutes. This aerates the batter and helps create a tender crumb. If you’re unsure how to cream properly, take your time and don’t rush.

Step 3: Add Eggs and Sour Cream

Beat in the eggs one at a time on medium speed so the batter stays smooth. Then, add vanilla and sour cream. When you scrape the bowl, you might see the batter look a bit curdled — don’t worry, this is normal and means the sour cream is working its magic.

Step 4: Combine Wet and Dry Ingredients

On low speed, gently add your flour mixture and milk (or orange juice) to avoid overmixing. The batter will be thick but smooth. Then, fold in the cranberries and chopped pecans by hand—it helps keep that fresh berry burst and nutty texture intact.

Step 5: Make the Crumb Topping

Mix brown sugar, flour, and cinnamon in a bowl. Using cold butter, I cut it in with a pastry blender or just my fingers until the mixture looks crumbly but still holds together when pressed. Stir in the pecans and sprinkle generously over the cake batter in your prepared pan.

Step 6: Bake and Cool

Bake at 350°F (177°C) for 40–55 minutes. Keep a close eye near the end, since baking time can vary with your pan. The edges should be nicely golden and a toothpick inserted in the middle should come out clean. Let it cool on a rack for 10-15 minutes before the next step – patience pays off here!

Step 7: Optional Icing Drizzle

While the cake cools slightly, whisk together confectioners’ sugar, milk (or cream/orange juice), and vanilla for a smooth, sweet icing. Drizzle it warm over the cake for a glossy finish or skip it if you prefer the rustic crumb-topped look.

Top Tip

Over the years, I’ve found some tweaks that help this cake turn out perfectly every time. Whether you’re a beginner or a seasoned baker, these pointers will make a difference.

Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temp to encourage even mixing and prevent curdling.
Don’t Overmix Batter: Once you add the flour, mix just until combined to keep the cake tender and avoid toughness.
Keep Butter Cold for Topping: Cold butter in the crumb topping makes those brilliant little chunks that bake into a crunchy delight.
Choose the Right Pan: I swear by a ceramic 2-quart baking dish for the best bake—metal pans bake faster and can affect texture.

How to Serve Cranberry Pecan Cake with Crumb Topping Recipe

cranberry pecan cake - Serving Suggestion

Garnishes

I love to top this cake with a sprinkle of extra chopped pecans or a light dusting of powdered sugar for that snowy, rustic look. Sometimes, a dollop of whipped cream or a scoop of vanilla ice cream takes it from snack-time charming to dessert-table-worthy.

Side Dishes

Pair it with a hot cup of coffee, a chai latte, or even mulled cider if you want to keep those holiday vibes going. If you’re serving it after a meal, a simple fruit salad or yogurt makes a nice contrast without overpowering the cake’s beauty.

Creative Ways to Present

For parties, I slice this cake into neat squares and serve on a wooden board with fresh cranberries and pecans scattered around. Sometimes I add sprigs of rosemary or edible flowers for an elegant holiday look — it’s a real showstopper!

Make Ahead and Storage

Storing Leftovers

I usually cool any leftovers completely, then cover them tightly with plastic wrap or store in an airtight container. The cake keeps well at room temperature for a day, but I prefer refrigerating to keep it fresh for up to 5 days.

Freezing

This cake freezes beautifully! I bake and cool it fully before wrapping it tightly in plastic wrap and foil. It stays good in the freezer for up to 3 months. When I want to serve it, I thaw it overnight in the fridge and warm slightly in the oven — it’s like fresh-baked.

Reheating

To reheat, I pop slices in a 300°F oven for about 10-15 minutes, wrapped in foil to avoid drying out. It revives the cake’s moist texture and helps that crumb topping stay crisp and delicious.

Frequently Asked Questions:

Can I use dried cranberries instead of fresh or frozen?

You can, but reduce the amount to 1 cup as dried cranberries are more concentrated in sweetness and can dry out the cake if used in the same quantity as fresh or frozen.

What pan works best for this cake?

A 2-quart baking dish, like a 9-inch square or springform pan, works best. Ceramic pans bake slower but give a lovely even texture. Avoid a 9-inch round cake pan since the batter rises high and may bake unevenly.

Can I make this cake dairy-free or gluten-free?

For dairy-free, swap sour cream for a non-dairy yogurt and butter for coconut oil or a vegan butter alternative. For gluten-free, use a 1-to-1 gluten-free baking flour blend. Be mindful that texture might differ slightly.

Is the icing necessary?

Not at all! The cake is wonderful on its own, especially with the crumb topping. The icing is optional for a bit of added sweetness and a pretty finish, but feel free to skip it or just dust with powdered sugar instead.

Final Thoughts

This Cranberry Pecan Cake with Crumb Topping Recipe is one of those dishes that feels like a warm hug served on a plate. It’s so approachable, yet it leaves a memorable impression—perfect for family gatherings or a quiet weekend treat. Give it a try, and I promise you’ll be reaching for the recipe again and again, just like I do.