About the Recipe
If you’ve tried my Cranberry Orange Loaf or my Lemon Pistachio Bundt Cake, you already know I have a soft spot for bakes that strike the perfect balance of sweet, tart, and just a little nutty. This Cranberry Pecan Turnover Cake is no exception- and if you're a fan of my Cherry Chocolate Bundt, you’ll appreciate the rich contrast of juicy fruit and buttery richness here, too.
This cake is a long-time favorite in my kitchen, passed down from a dear family friend and lovingly shared (and re-shared) over countless holiday gatherings. It’s the kind of recipe that surprises guests- moist, comforting, and just the right amount of indulgent. The tart cranberries pop against a sweet brown sugar-pecan topping, while the light cinnamon-scented cake brings it all together with cozy, brunch-perfect charm.
Whether you serve it as a morning treat, a mid-afternoon nibble, or a dinner party dessert, this cake delivers every time- and it makes your home smell like a holiday hug. I can’t wait for you to fall in love with it the way I did.
Sweet + Tart Harmony: The juicy cranberries balance beautifully with the buttery pecans and light cinnamon flavor—never too sweet, always just right.
Holiday-Worthy, Everyday Easy: Elegant enough for a holiday brunch, but simple enough to whip up on a quiet Sunday morning.
Make-Ahead Friendly: This cake holds up beautifully for a couple of days, making it a great choice for gifting or prepping ahead.
Versatile with Add-Ins: You can easily swap in orange zest, chocolate chips, or a splash of almond extract to make it your own.
That Buttery Topping!: The brown sugar pecan topping caramelizes slightly as it bakes, creating a sticky, crunchy layer that’s downright addictive.
What You'll Love
Can I use frozen cranberries? Yes! No need to thaw them—just toss them in frozen. They bake up beautifully and add the perfect burst of tartness.
What if I don’t have pecans? Walnuts or almonds work well too, or you can skip the nuts entirely if needed. You’ll still get a deliciously moist cake with a gorgeous topping.
Can I make this ahead of time? Absolutely. This cake keeps well at room temperature for up to 2 days when wrapped tightly. You can also refrigerate it for longer storage—just bring it to room temperature before serving.
Can I bake this in a different pan? Yes. While the recipe is designed for a standard 8x8-inch square or similar turnover-style pan, you can also bake it in a round cake pan or even a loaf pan—just keep an eye on the bake time and test for doneness with a toothpick.
Is this cake freezer-friendly? Yes! Slice and wrap individual pieces in parchment and freeze in an airtight container. Warm them slightly in the oven or microwave before serving for best texture.
Frequently asked Questions
Ingredients
Cake Batter:
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
1½ cups (190g) all-purpose flour
1½ tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
1 cup (240g) sour cream
Topping:
⅔ cup (130g) brown sugar, packed
⅓ cup (75g) unsalted butter
¼ tsp ground cinnamon
1¼ cups (125g) cranberries (fresh or frozen)
½ cup (60g) chopped pecans
Preparation
Preheat oven to 350F.
In a saucepan combine the sugar, butter and cinnamon and bring to a boil over medium heat. Remove from heat and stir in the cranberries and chopped pecans.
To make the cake batter, in a medium bowl, first cream together the butter and sugar until fluffy. Add in the eggs one at a time until creamy and mix in the vanilla.
In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
Combine all the ingredients by alternating mixing in the flour mixture and the sour cream into the butter mixture. Keep mixing until you have a smooth and creamy batter.
Prepare an 8-9" spring form by greasing it with butter and a very light coating of flour (alternatively a non-stick baking spray will do). Pour in the cranberry-pecan mixture and press it down in an even layer onto the bottom. Top it with the batter mixture.
Place the spring pan onto a cookie sheet (incase any of the cranberry juices run out of the spring form) and put into the oven to bake for one hour or until tooth pick inserted in center of the cake comes out clean.
Let the cake cool in the spring form for 10 minutes and then invert it onto your serving dish.
Serve and enjoy!
