Cranberry Pecan Cake

    1 hour 30 minutes

    This is an easy way to get an impressive looking cake. Cranberries and pecans are baked in the bottom for an lovely crust when turned over.

    297 people made this

    Serves: 12 

    • 2/3 cup packed brown sugar
    • 1/3 cup butter
    • 1 1/4 cups cranberries
    • 1/2 cup chopped pecans
    • 125g butter, room temperature
    • 3/4 cup white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1 cup sour cream
    • 1 1/2 cups (185g) plain flour
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Wrap the outside of a 23cm springform pan with aluminium foil to prevent leaking. Sift together the flour, baking powder, bicarb soda, cinnamon and salt. Set aside.
    2. In a saucepan over medium heat combine brown sugar and 1/3 cup butter. Bring to a boil then pour into bottom of springform pan. Sprinkle with cranberries and pecans.
    3. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
    4. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool in pan for 10 minutes then invert onto serving platter and carefully remove pan. Serve warm.

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    Reviews in English (260)


    This cake is very delicious, moist, and not to mention absolutely beautiful. The tartness of the cranberries, the crunchiness of the nuts, and sweetness of the gooey topping complement each other extremely well. I did make adjustments though.For the topping ingredients, I chose to chop a few of the cranberries in half so it would cover the bottom of the pan more evenly. I used a mix of crumbled pecans, walnuts, and a sprinkle of sunflower seeds instead of using only pecans. I didn't have enough sour cream to fill 1 cup, so I used 1/2 cup sour cream and 1/2 cup vanilla yogourt which worked just as well. I used an 8" springform pan, and because it is slightly smaller in diameter compared to the average 9" pan that most people used, I knew I had to increase the baking time a little bit. Also, according to some reviews, 60min was not long enough to fully bake the cake, and 350 degrees was too high. From this info, I baked my cake at 325 degrees for around 75-80min and it came out perfect and even. For this cake, I'd definitely recommend using a pan no bigger than 9" because it's a pretty short cake. In the future I will continue using an 8" or maybe even a 7" pan. For me, this cake took quite a bit of prep and baking time, but it's definitely worth the trouble and wait. When serving, I decorated each slice with a light sprinkle of toasted coconut, and a dallop of whipped cream on the side.  -  21 Nov 2006  (Review from Allrecipes USA and Canada)


    I cannot believe I did rate this recipe. Everyone loved it. My aunt made it with walnuts and she said it was delicious. I didn't change anything in the recipe, and it was great. My husband did ask for a little more cranberries next time though. I always wrap the springform pan in alum. paper and set it on a pan. I also found that putting a square of parchment paper at the bottom of the pan (bigger so that the edges are outside the pan in between the bottom and the round) prevent any leakage.  -  19 Nov 2007  (Review from Allrecipes USA and Canada)


    This cake looks very impressive!!! I give it five stars for its appearance and four stars for its taste. I say just forget about wrapping the springform pan in foil. My foil sprung a leak! It would be much better to slip a foil-lined cookie sheet under the pan itself. Much easier and more foolproof.  -  25 Oct 2004  (Review from Allrecipes USA and Canada)