Rating: 4.5 stars 4.6
345 Ratings
  • 5 star values: 263
  • 4 star values: 63
  • 3 star values: 15
  • 2 star values: 2
  • 1 star values: 2

Cranberries and pecans are baked in the bottom of this cake. Turn the cake over for ooh's and ah's.

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
12
Yield:
1 - 9 inch springform
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

    Advertisement
  • In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.

  • In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.

  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.

Nutrition Facts

355 calories; protein 3.9g; carbohydrates 39.4g; fat 21.1g; cholesterol 73.3mg; sodium 314.9mg. Full Nutrition
Advertisement