Cranberry Pecan Cake (Christmas Breakfast Recipe

This cranberry pecan cake is tender and buttery with brown sugar cinnamon pecan crumble blanketing each bite. Cranberries and pecans are a wonderful pairing, especially during the holiday season. You’ll love them together in this crumb cake—a breakfast, brunch, snack, or dessert suited for any time of the day!

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)