CRANBERRY PECAN CAKE

Cranberry Pecan Cake image

This is a yummy, very easy cranberry upside-down cake with lots of cranberries and pecans! Serve warm with whipped cream.

Provided by NGG426

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 8

Ingredients

3 cups frozen cranberries
1 cup pecans
1 cup white sugar
2 eggs
1 cup white sugar
1 cup all-purpose flour
½ cup butter, melted
2 tablespoons milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.

Nutrition Facts : Calories 327.4 calories, Carbohydrate 45.7 g, Cholesterol 51.5 mg, Fat 15.8 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 5.8 g, Sodium 67.9 mg, Sugar 34.9 g