Empty My Fridge
Cranberry Pecan Cake
Ingredients
- Flour1 + ½ cups
- Baking powder1 tsp
- Baking soda¼ tsp
- Salt¼ tsp
- Butter · softened, cubed¾ cups
- Sugar1 ½ cups
- Egg2
- Vanilla1 ½ tsp
- Sour cream½ cups
- Orange juice2 tbsp
- Cranberry · frozen2 cups
- Pecan · roughly chopped1 ⅓ cups
- Brown sugar⅓ cups
- Cinnamon · ground1 tsp
- Milk1
Instructions
- Preheat the oven to 350°F (177°C) and grease a 2-quart baking dish.
- Whisk together the flour, baking powder, baking soda and salt, then set aside.
- Beat the butter and sugar on high speed for about 3 minutes until creamy. On medium speed, add the eggs one at a time, beating well after each. Beat in the vanilla and sour cream, scraping the bowl and beating again as needed.
- On low speed, add the dry ingredients and the milk or orange juice and mix until smooth. Do not overmix; the batter will be thick. Fold in the cranberries and pecans, then spread the batter in the prepared dish.
- Mix the brown sugar, 1/2 cup flour and cinnamon in a medium bowl. Cut in the cold butter until crumbly, mix in the pecans, and sprinkle evenly over the batter.
- Bake for 40 to 55 minutes, checking early if the top browns too fast (cover loosely with foil). It is done when the edges are browned and a toothpick in the center comes out clean.
- Cool the cake on a wire rack for 10 to 15 minutes.
- Whisk the icing ingredients until smooth, adding more milk, cream or orange juice if too thick. Drizzle over the warm cake, then slice and serve.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
More recipes with
EggMilkBrown sugarSour creamPecanCranberry
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.