Description

This Cranberry Pecan Cake is a festive and flavorful breakfast treat perfect for the Christmas season. Moist and tender with bursts of tart cranberries and crunchy pecans throughout, it combines warm spices like cinnamon and nutmeg for a comforting holiday flavor. The cake is simple to prepare, baked to golden perfection, and makes a delightful centerpiece for holiday brunch or a cozy morning dessert.

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream

Add-ins

1 cup fresh or frozen cranberries (if frozen, do not thaw)
3/4 cup chopped pecans

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures even distribution of the spices and leavening agents.
Cream butter and sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. This step incorporates air for a tender crumb.
Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
Combine sour cream and dry ingredients: Alternately add the dry ingredient mixture and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
Fold in cranberries and pecans: Carefully fold in the fresh or frozen cranberries and chopped pecans to distribute them evenly throughout the batter without crushing the berries.
Bake the cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature for a delightful Christmas breakfast.

Notes

For added festive flavor, consider sprinkling coarse sugar on top before baking for a crunchy crust.
You can substitute fresh cranberries with dried cranberries soaked in warm water for 10 minutes if fresh are unavailable.
Ensure sour cream is at room temperature to avoid curdling the batter.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This cake pairs beautifully with a light dusting of powdered sugar or a simple cream cheese glaze.