Cranberry Pecan Cake | Recipe Cart

Name: Cranberry Pecan Cake | 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)

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Cranberry Pecan Cake | Sally's Baking Addiction. Enjoy a delicious cake with fresh cranberries and chopped pecans. Perfect for any special occasion.

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