From Sally's Baking Addiction
Cranberry Pecan Cake
- Time
- 1 hr 20 min
- Makes
- 10
- Ingredients
- 20
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Ingredients
- 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
- 2/3 cup (90g) roughly chopped pecans
- 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)
The method
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