Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Servings: 12 | Yield: 1 – 9 inch springform
I love this cake so much! It is the perfect balance of sweetness and fruitiness! Every bite is so refreshing that you would want to eat the whole thing! Give it a try and feel free to tweak the ingredients a little. Enjoy!
⅔ cup packed brown sugar
⅓ cup butter
1 ¼ cups cranberries
½ cup chopped pecans
½ cup butter, room temperature
¾ cup white sugar
2 large eggs eggs
1 teaspoon vanilla extract
1 cup sour cream
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Wrap with aluminium foil around a 9-inch springform pan.
Step 3: In a small mixing bowl, sift baking powder, flour, cinnamon, salt, and baking soda.
Step 4: Place a saucepan on the stove and turn the heat to medium.
Step 5: Add 1/3 cup of butter and brown sugar. Allow the mixture to boil.
Step 6: Transfer the butter mixture to the bottom of the prepared springform pan.
Step 7: Sprinkle pecans and cranberries on top.
Step 8: In a large mixing bowl, add 3/4 cup of sugar and butter. Beat until creamy.
Step 9: Add eggs and vanilla gradually and beat every addition.
Step 10: Transfer the flour mixture and sour cream. Beat until well blended.
Step 11: Transfer the batter into the prepared pan.
Step 12: Place inside the preheated oven and bake for 1 hour or until a toothpick comes out clean after inserting in the middle of the cake.
Step 13: Remove from the oven and let it sit on a wire rack to cool for at least 10 minutes.
Step 14: Invert the cake on a clean serving plate.
Step 15: Serve and enjoy!
Per Serving: 355 calories; protein 3.9g 8% DV; carbohydrates 39.4g 13% DV; fat 21.1g 32% DV; cholesterol 73.3mg 24% DV; sodium 314.9mg 13% DV.
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