Description
This delicious cranberry pecan cake combines sweet and tangy flavors, perfect for any occasion.
Ingredients
Scale
- 14 ounces whole cranberry sauce
- ⅓ cup granulated sugar
- 1 tablespoon fresh squeezed lemon juice
- ¼ cup chopped pecans
- 1 tablespoon salted butter
- 1 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ⅓ cup salted butter (softened)
- ½ cup 2% milk
- 1 large egg
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons 2% milk
Instructions
- Preheat the oven to 350ºF. Generously spray the bottom of a square 8-inch pan with nonstick cooking spray. A 9-inch pan will work as well, but the cake will not be quite as thick.
- In a small bowl, combine the cranberry sauce, sugar, lemon juice, and pecans. Mix well. Pour the cranberry mix into the prepared pan, then dot it with butter. Set aside.
- In a large bowl, use a hand mixer on low speed to combine the flour, sugar, baking powder, salt, vanilla, butter, milk, and egg. Blend at low speed, then beat on medium speed for 2-3 minutes, scraping the sides of the bowl as needed.
- Spoon batter over the topping in the prepared cake pan and spread to the edges of the pan to cover.
- Bake for 40-45 minutes or until the top center springs back when you touch it. Cool cake for 30 minutes, then run a knife around the sides of the pan to loosen the cake. Invert the cake to a serving plate.
- In a small bowl, whisk together the powdered sugar, vanilla extract, and milk. Drizzle over the cooled cake. Top with additional pecans if desired.
Notes
- This cake can be served warm or at room temperature.
- Feel free to add more pecans on top for garnish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg