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.
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)