Cranberry Pecan Cake | Recipe Cart | Recipe Cart

Ingredients

• 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (120g) full-fat sour cream, at room temperature
• 2 Tablespoons (30ml) milk or orange juice, at room temperature
• 2 cups (250g) fresh or frozen cranberries (do not thaw)
• 2/3 cup (90g) roughly chopped pecans
• 1/3 cup (67g) packed dark or light brown sugar
• 1/2 cup (63g) all-purpose flour (spoon & leveled)
• 1 teaspoon ground cinnamon
• 1/4 cup (4 Tbsp; 60g) unsalted butter, cold and cubed
• 3/4 cup (90g) confectioners’ sugar
• 1 and 1/2 Tablespoons (22ml) milk, heavy cream, or orange juice
• 1/2 teaspoon pure vanilla extract (skip if using orange juice)