Ingredients
1/2 c. butter, softened
3/4 c. sugar
2 eggs
1 t. vanilla
1 1/2 c. flour
1 1/2 t. baking powder
1 t. baking soda
1/2 t. cinnamon
1/4 t. salt
1 c. sour cream
2/3 c. packed brown sugar
1/3 c. butter
1/4 t. cinnamon
1 1/2 cups cranberies or 1 1/4 c. dried cranberries soaked in juice for 2 hours, and drained
1/2 c. chopped pecans or walnuts in a pinch!
Preparation
In sauce pan, bring sugar, butter, and cinnamon to boil over med heat, stirring. Pour into greased 9″ springform ◦Sprinkle with cranberries and pecans. If you have leakage problems, wrap your pan in foil and place on a cookie sheet ◦In large bowl, combine butter and sugar ’til fluffy ◦Beat in eggs, one at a time, and then vanilla ◦In another medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt ◦Stir half of dry ingredients into creamed butter mixture; stir in sour cream and remaining flour mixture ◦Spread batter over cranberry layer pushing batter higher around edges. Batter will be reasonably thick, so dollop! ◦Bake for one hour or until cake tester in center comes out clean ◦Let cool in pan for 10 minutes, then invert onto serving platter and serve warm (or room temp if you so chose)
