Description
Cranberry Pecan Cake is a moist, buttery cake loaded with tart cranberries and toasted pecans—perfect for a festive morning treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh cranberries
- 1 cup chopped toasted pecans
Instructions
- Preheat oven to 350°F. Grease a bundt or 9×13 pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy.
- Beat in eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and buttermilk into the wet mixture.
- Fold in cranberries and pecans.
- Pour batter into pan and smooth the top.
- Bake for 45–50 minutes or until a toothpick comes out clean.
- Cool completely before glazing or serving.
Notes
- This cake is great for Christmas breakfast. <li.Store leftovers in an airtight container. <li.Can be glazed with a simple icing for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg