Cranberries and pecans are baked in the bottom of this cake. Turn the cake over for ooh's and ah's.
| Prep Time: | 30m |
| Cook Time: | 1h |
| Ready in: | 1h 30m |
| Yield: | 1 - 9 inch springform |
| Ingredients | |
| 2/3 cup packed brown sugar 1/3 cup butter 1 1/4 cups cranberries 1/2 cup chopped pecans 1/2 cup butter, room temperature 3/4 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 cup sour cream 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt | |
- 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.
- 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 Information Servings Per Recipe: 12 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 358 cal | Total Fat: | 21.4 g | Cholesterol: | 78 mg | |||
| Sodium: | 340 mg | Carbohydrates: | 39.4 g | Fiber: | 1.4 g | |||
| Protein: | 3.9 g | |||||||
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