Description
This moist cranberry pecan cake topped with a rich caramel glaze is perfect for any occasion.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- 1 ½ cups fresh cranberries
- 1 cup chopped pecans
- ½ cup brown sugar, packed
- ¼ cup unsalted butter
- ¼ cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla and sour cream.
- Gradually add the dry mixture to the wet, mixing until just combined.
- Fold in half of the cranberries and half of the pecans.
- Pour batter into the prepared pan and top with remaining cranberries and pecans.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool slightly on a wire rack.
- Meanwhile, make the caramel glaze by heating brown sugar, butter, and heavy cream in a saucepan over medium heat until thick and bubbling (about 5 minutes).
- Pour warm caramel over the cake and let it soak in before slicing and serving.
Notes
- Ensure the cranberries are fresh for best results.
- This cake can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg