SO yummy! I don't own a springform pan, so I lined a 9" cake pan with foil-backed parchment paper - worked perfectly. Subbed Smart Balance for the butter (as I always do), and Splenda Baking Blend for the sugars. I also used light sour cream, next time I will try nonfat yogurt. Reduced temp by 25 degrees because of my dark pan, and laid a piece of foil on top halfway through the baking time to keep from overbrowning. Mike was done at 55 min. I will only chop the pecans coarsely next time, and will sprinkle in the pan before the cranberries. I will also freeze more cranberries next holiday season, so I can enjoy this more often!
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SO yummy! I don't own a springform pan, so I lined a 9" cake pan with foil-backed parchment...