Family members love this pasta dish with shrimp, asparagus, and Parmesan. It has a strong flavor despite being produced with just a few basic components. Ideal to serve to guests or on any night of the week.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 14 |
| Yield: | 1 9×13-inch cake |
Ingredients
- ½ cup light brown sugar
- ½ cup white sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 1 pinch salt
- ¼ cup cold unsalted butter
- ½ cup chopped pecans, or to taste
- 3 ⅔ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 1 cup white sugar
- ½ cup brown sugar
- ¾ cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 ¼ cups whole milk
- 2 cups chopped fresh cranberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9×13-inch baking pan.
- Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.
- Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.
- Combine flour, baking powder, and salt for cake in a large bowl.
- Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.
- Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.
- You can use 2% milk instead of whole.
Nutrition Facts
| Calories | 518 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 13 g |
| Sodium | 258 mg |
| Sugars | 39 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Made it with blueberries and almonds. The cake is rich and delicious. Will definitely try it again with cranberries next time.