About this recipe:This cake is guaranteed to please. Cranberries and pecans are baked under a moist sponge cake, then turned over before serving. Enjoy with whipped cream, if desired.
Makes: 1 23cm round cake
150g dark brown soft sugar
60g chopped pecans
110g butter, room temperature
150g caster sugar
1 teaspoon vanilla extract
250ml soured cream
200g plain flour
1 1/2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 180 C / Gas 4. Wrap the outside of a 23cm springform tin with foil to prevent leaking. Sieve together the flour, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
In a saucepan over medium heat, combine dark brown soft sugar and 75g butter. Bring to the boil, then pour into bottom of the prepared tin. Sprinkle with cranberries and pecans.
In a large bowl, cream together the butter and 150g 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 soured cream. Pour batter into prepared tin.
Bake in preheated oven for 60 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool in tin for 10 minutes, then invert onto serving plate and carefully remove tin. Serve warm.
This cake was absolutely fabulous, really tasty and moist. The cranberries added a great contrast to the sugared pecans. I also drizzled some homemade caramel sauce over the top, after I turned out the cake, as well as a few extra pecans for added luxury! - 18 Feb 2014