An absolute winner. I baked it in a Pampered Chef oval stone baking dish, with a single recipe, with the following adaptations. I put the cranberries in the food processor for a few spins to coarsely chop them, then used about 2 cups of chopped. I didn't have commercial sour cream, so I put about 2 T lemon juice in a cup measure, then filled it with heavy cream from a farmer friend, and let that thicken while I got the rest of the ingredients ready. I used raw sugar in place of the white sugar. I only needed to bake it 50 minutes at 335. The only change I would make next time is to sprinkle the pecans onto the brown sugar/butter mixture first, then put the cranberries in, rather than the other way around. The crumb of this cake is so light and moist. My family loved it on this snowed-in morning.
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An absolute winner. I baked it in a Pampered Chef oval stone baking dish, with a single...