This cake’s base is prepared with pecans and cranberries. For oohs and ahs, flip the cake over.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 to 9 – inch springform |
Ingredients
- ⅔ cup packed brown sugar
- ⅓ cup butter
- 1 ¼ cups cranberries
- ½ cup chopped pecans
- ½ cup butter, room temperature
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- 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 Facts
| Calories | 355 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 11 g |
| Sodium | 315 mg |
| Sugars | 25 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
It was delicious but the cranberry mixture on top slide off when I flipped it over. I think I should have cooled it longer. otherwise it was a hit.
Well, I’ve wanted to make something like this for a bit. But in the past 5 years, I’ve had to be gluten free. Buzz kill on the baking bit. But, here’s what I did. I used a GF yellow cake mix. I prefer walnuts with cranberries, so I used walnuts. I followed the “upside down” part, then made the yellow cake batter, but also added maybe 3/4 cup sour cream to make it a bit more dense and less fluffy. This is so good! I love it. Thank you for sharing the recipe and letting me mess it up to be GF.
Made as written. very pretty so nice option for the fall entertaining. it works as a morning coffee cake or serve with whipped cream for dessert .
Giving 6 stars, I think it’s unfair when people change up the recipe and give it less than five stars. That being said I did a cup each of brown and white sugar vs. The recommended amount and it was the right move. 1st coffee cake and it turned out great!
Absolutely delicious! Moist and yummy, and beautiful presentation. I did not use a springform pan, but a 9 ” round deep pan and it worked very well.
flavor was good — appearance, nothing like this. Need more cranberry (maybe the 12 oz bag) and nuts (full cup at least) in the bottom to even begin to make a dent in the appearance. Pan should be greased — lightly, i had to put the cake back together as it stuck everywhere on the bottom. Hint — if you freeze your cranberries as I do, get them to room temperature before putting in the pan. The butter/sugar mixture froze immediately (the cold cranberries in the metal pan also made the pan cold) and then getting the butter/sugar to all of the pan was impossible. luckily made for family and they understood — but if i were setting this out for a holiday breakfast i would be very disappointed.
Replaced all the white sugar with stevia and some of the butter with applesauce. Very yummy!
So delicious and moist! Very glad to have found this recipe. Will definitely make this a go to. I think I’ll try an apple version next.
The cranberry, butter, brown sugar, nut topping was awesome. The cake however has a dense, short hockey puck. I will use the topping again, but a different cake recipe. This could be made in any baking type dish, but if you use a spring form pan definitely wrap w/ foil or put a foil lined baking sheet under the pan on a lower over rack to catch sugary drippings.
This was excellent and so pretty. I am wondering if I can use the same topping on a cheesecake.
Very good, as is! No changes needed.
Delicious. Pecans taste like pralines. The sour of the cranberries offsets the sweetness of the brown sugar. The cake is moist and flavorful. This is a keeper!
I won’t make it again, even though my husband and guests liked it. It does taste good, but cleaning up the springform pan was a bear. Luckily I placed a pan under the heavy duty foil I put around the pan or I would have had more cleaning to do! Even though I sprayed the pan the cake still stuck to the bottom and sides and so did not make a nice display when turned upside down. Be sure to check it hike cooking. Mine turned out dry and the cranberries were not a bright color even though I set the timer for the prescribed time.. Sorry. Too much preparation for the trouble.
Absolutely delicious! Will definitely make again. Had to substitute walnuts for the pecans because my store was out of pecans. Was just as tasty.
I followed the ingredient list exactly but made it in a regular cake pan upon another reviewer’s recommendation. Also, since it was for Christmas morning, I put the cranberry topping in the cake pan the night before and stored it in the refrigerator. The cake mixture went in the refrigerator as well in a separate bowl. The next morning I poured the cake mixture on the cranberry topping and baked it while we opened presents. It worked out perfect and the family said let’s have it every year.
I made as directed. Came out of the pan easily, which surprised me! Made a beautiful presentation. BUT not very sweet at all. This usually doesn’t bother me, but it was rather bland. I think if you added the vanilla sauce, or some thing sweet it would complement it well. Will probably not make again.
This was a super cake. I left out the nuts though. Served it as one of the desserts after Xmas lunch and it was an absolute best seller!!!!!!
I used 1/4 cup whole wheat flour and 3/4 cup white flour. I used Demerara sugar instead of white sugar. I was out of baking soda, so used 3 tsp of baking powder as a substitute. It smelled delicious and couldn’t wait until breakfast to try it! I plan to make it again.
Love this cake! I did take time to review all of the reviews and tips and adjusted the following: Chopped half of the cranberries and mixed in with the whole berries and added the zest of one orange before layering on the sugar mix. I also added a teaspoon of almond extract and more orange zest to the batter. I baked for 30 mins at 350° and then lowered the temp to 325° once it had risen and baked for an additional 40 minutes. Will definitely be making this again!
Fabulous! The entire family loved it. Followed recipe except I didn’t have sour cream so I used cream cheese diluted with some milk, I don’t think I noticed any difference. Very beautiful – great for making a statement with guest.
This cake is beautiful, delicious, and every time I serve it, everyone wants the recipe. It is my new favorite! I lessen the sugar and it still spectacular.