Cranberries and pecans are baked in the bottom of this cake. Turn the cake over for ooh's and ah's.
Ingredients
- packed brown sugar: 0.66667 cup
- butter: 0.33333 cup
- ¼ cups cranberries: 1 piece
- pecans: 0.5 cup (chopped)
- butter, room temperature: 0.5 cup
- white sugar: 0.75 cup
- eggs: 2 piece
- vanilla extract: 1 tsp
- sour cream: 1 cup
- ½ cups all-purpose flour: 1 piece
- ½ teaspoons baking powder: 1 piece
- baking soda: 1 tsp
- ground cinnamon: 0.5 tsp
- salt: 0.25 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
