If you make just one recipe from my page before the year ends, make this cake. It’s festive, delicious, and spongy, with just the right amount of tartness and sweetness. This is a recipe worth saving and sharing.
Ingredients
- 1/2 c. + 1/4 c. Unsalted butter melted separately
- 2/3 c. Packed light brown sugar
- 2 c. Fresh cranberries, washed and pat dry
- 1/2 c. Pecan, coarsely chopped
- 1 1/2 c. All purpose flour
- 2 tsp. Baking powder
- 3 large eggs, separated
- 1 cup granulated sugar
- 1 tsp. Vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 350 F. Brush the inside of 9 inch cake pan with butter and line with parchment paper. Melt 1/4 cup butter and pour into pan, tilt to coat bottom evenly. Sprinkle with brown sugar top with pecans then 2 cups of cranberries making sure to spread evenly by hand.
- In a medium bowl stir together flour and 2 teaspoons of baking powder.
- In a bowl beat the egg whites on medium speed until foamy, increase the speed to high until soft peaks form when beaters are lifted. Add 1/4 c. sugar and continue beating until stiff peaks form.
- In a large bowl with mixer at low speed beat the remaining 1/2c. butter with the remaining 3/4 c. Granulated sugar. Increase speed and beat for 2 minutes until blended and fluffy, beat in the egg yolks with the vanilla.
- Reduce speed, beat in flour mixture alternating with 1/2 cup of milk until blended. Fold in the beaten egg whites 1 large spoon at a time.
- Turn batter into prepared pan. Bake for 35-40 minutes or until a toothpick comes out clean. Let cool for 10 minutes on a wire rack before inverting on a platter. Let cool completely and enjoy.
Notes
- You can substitute fresh cranberries for frozen.