Description
An elegant cake with tart cranberries and rich pecans, perfect for holiday gatherings.
Ingredients
Scale
- 2 cups all-purpose flour, sifted
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh cranberries, halved
- 1 cup pecans, coarsely chopped
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
- 1 cup powdered sugar (optional)
- 2 tablespoons milk (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or line it with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream the butter and granulated sugar in a large mixing bowl until light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with buttermilk. Start and end with the flour mixture, mixing until just combined.
- Fold in cranberries and pecans gently.
- Transfer the batter to the prepared cake pan and smooth the top.
- In a small bowl, mix brown sugar, ground cinnamon, and remaining pecans, then sprinkle over the batter.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
Serve dusted with powdered sugar and drizzle with glaze for an elegant touch. Store in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg