There’s something undeniably special about waking up on Christmas morning to the scent of something sweet and comforting baking in the oven. For me, that memory is wrapped up in the warm, buttery aroma of my grandmother’s cranberry pecan cake. It wasn’t just a recipe—it was a tradition. Every year, as snow dusted the windows and the tree lights flickered, she’d serve it with whipped cream and a wink, claiming it was “technically breakfast.” Now, I carry on that tradition with my own twist on the Cranberry Pecan Cake (Christmas Breakfast Recipe)—a moist, golden cake filled with tart cranberries and crunchy pecans, made to be savored in fuzzy pajamas.
Whether you’re hosting a festive brunch or need something special to serve alongside your hot cocoa, this recipe delivers all the holiday joy. In this article, we’ll break down exactly how to make it, serve it, and pair it—all while sneaking in some Christmas breakfast inspiration from Paula Recipes.
The Tradition Behind Cranberry Pecan Cake (Christmas Breakfast Recipe)
Why Cranberries and Pecans Just Work
Cranberries bring a tart punch to the sweet base of this cake, while pecans add a buttery crunch that balances every bite. It’s this contrast that makes the Cranberry Pecan Cake (Christmas Breakfast Recipe) more than just a dessert—it becomes a festive statement. In many homes, cranberries symbolize the holiday season, showing up in sauces, muffins, and salads. Pecans, with their rich flavor, feel cozy and indulgent. Together, they turn a simple cake into a Christmas breakfast highlight.
If you’re looking to build an entire breakfast menu around this cake, consider starting with something hearty like these Christmas Breakfast Casserole or the festive Cranberry Brie Pull-Apart Bread. They pair beautifully and complete a holiday spread.
Print
Cranberry Pecan Cake (Christmas Breakfast Recipe): A Sweet Slice of Holiday Magic
This Cranberry Pecan Cake (Christmas Breakfast Recipe) is a moist, buttery cake loaded with tart cranberries and toasted pecans—perfect for a festive morning treat.
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
Ingredients
- 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
- Use fresh cranberries for the best tart flavor.
- Toss cranberries and pecans in flour to prevent sinking.
- Can be made 2 days in advance.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
A Family Recipe with Holiday Roots
This Cranberry Pecan Cake (Christmas Breakfast Recipe) carries generations of memories. The base of the recipe is an old-fashioned buttermilk cake, which gives it that irresistible moist crumb. Over the years, I’ve seen friends and family add their own twists—orange zest, cinnamon, or a maple glaze—but the soul of the recipe never changes. It’s all about comfort. Try using freshly chopped cranberries for extra zing and toast your pecans before mixing them in to elevate the flavor naturally. This cake doesn’t just feed your family—it welcomes them home.
You can even prep it the night before, much like this Overnight Croissant Breakfast Casserole or the always-reliable Everything Bagel Make-Ahead Casserole.
Ingredients That Make the Cranberry Pecan Cake (Christmas Breakfast Recipe) Shine
Building the Perfect Base
The heart of any great Cranberry Pecan Cake (Christmas Breakfast Recipe) is its base. A rich blend of softened butter, brown sugar, eggs, and vanilla extract creates a smooth, sweet foundation. Buttermilk is the secret ingredient here. It gives the cake a tender texture while balancing the tartness of the cranberries. Always bring your ingredients to room temperature before mixing—it ensures a smoother batter and even baking.
To enhance your Christmas morning table, try pairing this cake with Pancake Tacos or Loaded Breakfast Enchiladas—both vibrant dishes that keep the holiday spirit deliciously alive.
Spotlight on Cranberries and Pecans
Fresh cranberries pop with brightness in this recipe. You can use frozen if needed—just don’t thaw them first, or they’ll bleed into the batter. As for pecans, roughly chop them for a rustic texture, and toast them briefly in a pan to draw out their natural oils. This little step amplifies their nutty, sweet notes, making every bite more dynamic.
If you love the cranberry element as much as I do, you might also enjoy Cranberry Brie Bites or Cranberry Walnut Scones, two more recipes that highlight this bright seasonal fruit beautifully.
Baking and Presentation of Cranberry Pecan Cake (Christmas Breakfast Recipe)
How to Bake It Just Right
Bake your Cranberry Pecan Cake (Christmas Breakfast Recipe) in a bundt or 9×13 pan depending on your preference. A bundt pan gives a stunning holiday presentation, especially when dusted with powdered sugar or drizzled with vanilla glaze. Preheat the oven and don’t skip greasing the pan thoroughly—this ensures a clean release and helps the cake hold its shape. Bake at 350°F for 45–50 minutes or until a toothpick inserted in the center comes out clean.
To balance the sweetness, serve it with savory options like Eggs Benedict Casserole or Crescent Roll Breakfast Casserole.
Dress It Up for Christmas Morning
Presentation is everything on Christmas morning. Add flair with sugared cranberries, a dusting of powdered sugar, or a maple glaze drizzle. If you’re going the extra mile, top it with chopped candied pecans or serve with a dollop of whipped cream. For kids, adding mini chocolate chips or icing shapes can turn it into a Christmas art project.
Looking for more inspiration? This Blueberry Cream Cheese French Toast Casserole and Breakfast Tater Tot Casserole will complete your menu with crowd-pleasing ease.
How to Serve and Store Cranberry Pecan Cake (Christmas Breakfast Recipe)
Best Ways to Serve It
This Cranberry Pecan Cake (Christmas Breakfast Recipe) shines both warm and cool. Serve it warm from the oven with butter, or let it cool and slice it neatly for a brunch buffet. It pairs perfectly with hot cocoa, coffee, or even a festive cranberry mimosa. Want to build a whole breakfast board? Surround it with fruits, yogurt parfaits, and savory bites for a spread that feels luxurious yet simple.
You could also add sides like Cowboy Breakfast Sliders or Spinach Mushroom Breakfast Casserole for a fuller table.
Storing and Making Ahead
This cake keeps well for up to five days when stored in an airtight container. You can also bake it ahead and freeze slices individually. Just wrap them tightly in plastic wrap and foil. When ready to serve, thaw overnight in the fridge or warm in a 300°F oven for 10–12 minutes. That way, you always have a slice of holiday cheer ready—even long after the decorations come down.
For easy weekday mornings, pair a thawed slice with quick recipes like English Muffin Breakfast Pizza or Breakfast Eggy Crumpets to bring that holiday feeling into the everyday.
Serving Up the Final Words
There’s a reason why the Cranberry Pecan Cake (Christmas Breakfast Recipe) has become a seasonal staple in so many kitchens—it’s festive, flavorful, and incredibly easy to make ahead. From the tart pop of cranberries to the rich crunch of toasted pecans, every bite delivers comfort and holiday joy. Whether it’s served warm with a cup of hot coffee or sliced cold the next morning with a swirl of whipped cream, this cake fits perfectly into your Christmas morning tradition.
And don’t forget: this isn’t just a cake—it’s a memory in the making. Just like those cherished family recipes passed from one generation to the next, your version of this Cranberry Pecan Cake (Christmas Breakfast Recipe) could be the one your loved ones look forward to year after year.
Pair it with savory options, serve it buffet-style, or gift it wrapped in a festive box. No matter how you enjoy it, this holiday favorite brings something special to the table.
Frequently Asked Questions
Can I make Cranberry Pecan Cake (Christmas Breakfast Recipe) in advance?
Absolutely! You can bake it up to 2 days in advance. Store it in an airtight container at room temperature or refrigerate it. It also freezes well—wrap slices individually for easy serving.
Can I use dried cranberries instead of fresh?
Yes, you can, but fresh cranberries give the cake its signature tartness. If using dried, soak them in warm water or orange juice for 10 minutes before adding to the batter for better texture.
What type of pan works best for this recipe?
A bundt pan is beautiful for presentation, but a standard 9×13 baking dish works just as well. Just adjust the baking time slightly and test with a toothpick for doneness.
How do I prevent the cranberries and pecans from sinking in the batter?
Toss them lightly in flour before folding them into the batter. This helps keep them suspended as the cake bakes, ensuring even distribution throughout the cake.
