Julie Clark
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Cranberry Pecan Pound Cake
5 eggs and Greek yogurt make this pound cake rich and moist. Cranberry Pecan Pound Cake is an easy coffee cake for breakfast or brunch. Don’t forget the powdered sugar glaze! You may also love our upside down cranberry cake.
Cranberry Pecan Pound Cake
Are you in love with pound cakes as much as I am? They are always pretty and perfect with a cup of coffee. And really…they’re great for breakfast, brunch or dessert, right? This cranberry pecan pound cake is easy to make and perfect for the upcoming holiday season.
HOW TO PREVENT POUND CAKES FROM STICKING?
One of the questions we get asked most often is…why did my pound cake stick to the pan? If you’ve had problems with cakes sticking to the pans, here are our hints:
- Generously grease the pan with shortening. Don’t use butter or margarine. Shortening works best. If you have an intricately shaped bundt pan, be sure to get all of the grooves and crevices covered.
- After greasing the pan, dust the pan with flour.
- Better yet, instead of those two steps…make our cake release. It works beautifully every time!
- Allow the cake to cool in the pan for just 10 minutes (unless the recipe says otherwise). Then turn the cake out to a wire rack to cool completely. Don’t let it cool too long in the pan or the cooled sugar may cause it to stick.
How to Make Pound Cake
This cake will take a few bowls in order to make it but it is so worth it.
- Toss the nuts and cranberries with a tablespoon of flour. Why do this? It helps the fruit and nuts to stay mixed throughout the cake and not sink to the bottom.
- Mix together the dry ingredients.
- Cream together the wet ingredients.
- Then mix the two! Mix until well combined, but try not to over mix.
- Add in the Greek yogurt (or you can use sour cream here) and then fold in the fruit and nuts.
- Pour the batter into the prepared bundt cake pan and you’re ready to bake.
- Test if the cake is done by inserting a toothpick in the center. You can also tell if it is done by touching the top of the cake. If it bounces back when you touch it, the cake should be done.
- Allow the cake to cool for just 10 minutes in the pan before turning it out onto a wire rack to cool completely.
Pound Cake Glaze
This cake is easily decorated on top with a simple 3 ingredient glaze. Whisk together powdered sugar, heavy cream and vanilla until it is smooth. Can you use milk instead of cream? Yes, but you won’t need as much and your glaze won’t be as thick and creamy. It’s important to add the milk or cream slowly so that the glaze isn’t too runny.
Right after you drizzle the glaze on the cooled cake, sprinkle the top with a few more chopped pecans and cranberries for a pretty look!
**Make sure the cake is cooled before you drizzle it with glaze. That way all of the glaze won’t run off and the cake will look prettier.**
OTHER POUND CAKE RECIPES
- Pineapple Upside Down Bundt Cake
- Five Flavor Pound Cake
- Shirley Temple Cake
- Red Velvet Bundt Cake
- Candy Cane Cake
TOOLS TO MAKE THIS CAKE
- KitchenAid Stand Mixer: The best mixer for frothing eggs and mixing cakes!
- Beater Blade with Scraper: The best invention ever!
- Bundt Cake Carrier: Store your cake in this carrier to keep it fresh and easy to transport!
- Cake Plate: I have this cake plate and everyone loves it! It comes with the cute server too.
- Nordic Ware Vintage Star Bundt Cake Pan: One of my favorite bundt pans! It’s beautiful.
Cranberry Pecan Pound Cake
5 eggs and Greek yogurt make this pound cake rich and moist. Cranberry Pecan Pound Cake is an easy coffee cake for breakfast or brunch. Don't forget the powdered sugar glaze!
Servings 12
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Ingredients
For the Cake
- ¾ cup chopped pecans
- ¾ cup sweetened dried cranberries
- 1 tablespoon all-purpose flour
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup unsalted butter (softened)
- 1 ¼ cup granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- ½ cup plain greek yogurt
For the Glaze
- 1 cup powdered sugar
- 1/4 cup heavy cream (plus a few more tablespoons if needed)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees Fahrenheit. Grease a 10" bundt pan with shortening, then dust with flour.
- In a small bowl, combine the pecans, cranberries and 1 tablespoon of flour. Mix until the fruit & nuts are completely covered and set aside.
- In another bowl, whisk together the 2 ¼ cups all-purpose flour and baking powder. Set aside.
- Using a stand mixer or electric mixer, cream together the butter and sugar.
- Add in the eggs, one at a time, and mix well.
- Add in the vanilla extract and mix.
- Slowly add in the flour mixture, mixing until well combined.
- Fold in the greek yogurt. Then gently stir in the pecans and cranberries.
- Evenly spread the batter into the prepared bundt pan and bake for 50-55 minutes or until the cake tests done. Cool for 10 minutes in the pan, then turn the cake onto a wire rack to cool completely.
- To make the powdered sugar glaze, whisk together the sugar, heavy cream and vanilla until smooth and of a drizzling consistency. (Add an extra tablespoon of heavy cream if needed.)
- Once the cake is completely cooled, drizzle the glaze over the top.
- Garnish with extra pecans and cranberries if you'd like.
- Store in an airtight container at room temperature.
Video
Notes
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Nutrition
Calories: 468kcal | Carbohydrates: 57g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 125mg | Sodium: 38mg | Potassium: 138mg | Fiber: 1g | Sugar: 36g | Vitamin A: 660IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 1.7mg
