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!