Cranberry Pecan Cake
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Sally's Baking Addiction · by Sally★ 4.9

Cranberry Pecan Cake

NUTRITION · PER SERVING80M COOK
CAL 22%·PRO 12%
CARBS 54G48% OF CAL
4G FIBER33G SUGAR17G OTHER
FAT 24G48% OF CAL
10G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A tender, buttery cake with tart cranberries and a brown sugar cinnamon pecan crumble. Rich enough for dessert but subtle enough to enjoy for breakfast or brunch.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 1 and 1/2 cups (190g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120g) full-fat sour cream, at room temperature
  • 2 Tablespoons (30ml) milk or orange juice, at room temperature
  • 2 cups (250g) fresh or frozen cranberries (do not thaw)
  • 2/3 cup (90g) roughly chopped pecans
  • 1/3 cup (67g) packed dark or light brown sugar
  • 1/2 cup (63g) all-purpose flour (spooned & leveled)
  • 1 teaspoon ground cinnamon
  • 4 Tablespoons (56g) unsalted butter, cold and cubed
  • 3/4 cup (90g) confectioners’ sugar
  • 1 and 1/2 Tablespoons (22ml) milk, heavy cream, or orange juice
  • 1/2 teaspoon pure vanilla extract (skip if using orange juice)
PREP
20M
SODIUM
114MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.