Every winter I overbuy cranberries. They’re just so seasonal, so tempting…so destined to get smushed below everything else in my fruit drawer when I forget about them, like I always do. Thanksgiving passes with its traditional cranberry sauce, Christmas passes with its glut of homemade cran-flavored gifts, and then what use do I have for cranberries?
Oh – cake. There’s always cake.
I’m a huge fan of this cake. I love the tartness of the cranberries and how they cook down perfectly with brown sugar and butter under the weight of a not-too-sweet cake batter. I love the slight crunch of the pecans with the little bit of pop the cranberries have left after an hour-long bake. And I love dessert you can have for breakfast just as easily as any other time of day. This is perfect for a brunch, a lunch, or just because you have some cranberries that are in grave danger of being thrown out (hi, that’s why I made it). It’s easy, delicious and fun to look at – what more could anyone ask?
- ⅔ cup light brown sugar, packed
- ⅓ cup unsalted butter
- 1¼ cups fresh cranberries
- ½ cup chopped pecans
- 1 stick (4 oz) butter, room temperature
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup greek yogurt
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 Tbsp orange zest
- ¼ teaspoon salt
- Preheat oven to 350 degrees. Lightly oil a 9-inch cake pan and set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, orange zest, and salt. Set aside.
- In a small saucepan over medium heat, combine brown sugar and ⅓ cup butter. Bring to a low boil, then pour into the bottom of the cake pan. Sprinkle the cranberries and pecans evenly across the mixture.
- In a large bowl or the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing until just incorporated, then stir in the vanilla.
- Beat in the flour mixture alternately with the Greek yogurt, beginning and ending with the flour. Pour batter into prepared pan.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a plate. Serve warm or at room temperature.
Source: Barely adapted from AllRecipes
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