Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Granulated sugar: 1 1/2 cups (300g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Butter, softened: 1 cup (2 sticks/227g)
- Large eggs: 2
- Vanilla extract: 1 teaspoon (5ml)
- Sour cream: 1 cup (240ml)
- Fresh cranberries: 1 cup (120g)
- Chopped pecans: 1 cup (100g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter, eggs, and vanilla extract until light and fluffy.
- Add the dry ingredients to the wet ingredients alternately with the sour cream, beginning and ending with the dry ingredients.
- Fold in the cranberries and pecans.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 450 per slice
- Carbohydrates: 55g
- Protein: 5g
- Fat: 20g
Dish Characteristics:
- Moist and fluffy
- Bursting with tart cranberries and crunchy pecans
- Perfect for a fall or winter dessert
User Comments:
- "This cake is absolutely delicious! The cranberries and pecans add a wonderful flavor combination."
- "I was surprised how easy it was to make. It turned out perfectly and my guests loved it."
- "I doubled the recipe and baked it in a larger pan. It was a big hit at my holiday party."
Special Precautions and Tips:
- To keep the cake moist, store it in an airtight container at room temperature.
- If you don't have fresh cranberries, you can use frozen cranberries. Just thaw them before adding them to the batter.
- For a special touch, you can serve the cake with a scoop of vanilla ice cream or whipped cream.
