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Cranberry Pecan Cake

Cost $8, save $12

Source: Recommended by CookGo

  • 45 Min
  • 12 Servings
  • $8

INGREDIENTS

  • Filling

    • 3 cups frozen cranberries
    • 1 cup pecans
    • 🧂 1 cup white sugar

  • Batter

    • 🥚 2 eggs
    • 🧂 1 cup white sugar
    • 🌾 1 cup all-purpose flour
    • 🧈 ½ cup butter, melted
    • 🥛 2 tablespoons milk

STEPS

1

Preheat oven to 350°F (175°C). Generously grease a 2-quart rectangular baking dish.

2

Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.

3

Place the eggs into the work bowl of an electric mixer and beat on high speed for about 1 minute until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk. Beat on low speed until just mixed. The batter will be thick.

4

Spread the batter evenly over the cranberry-pecan mixture.

5

Bake in the preheated oven until the cake is lightly browned, and a toothpick inserted near the center comes out clean, about 40 to 45 minutes.

6

Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool for 30 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

327

Calories

  • 3g
    Protein
  • 46g
    Carbs
  • 16g
    Fats

💡 Tips

Serve the cake warm with whipped cream for an enhanced dessert experience.Make sure to grease the baking dish generously to ensure easy removal of the cake.This cake is best served on the day it is made, but leftovers can be stored in the refrigerator for up to 3 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.