About the Recipe
What You'll Love
Ingredients
1/2 cup softened butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup sour cream
Topping
2/3 cup brown sugar
1/3 cup butter
1/4 teaspoon cinnamon
1 1/4 cup cranberries (frozen or fresh)
1/2 cup 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!
