Ingredients
2/3 cup packed brown sugar1/3 cup butter, cubed1 cup chopped fresh or frozen cranberries, thawed1/2 cup chopped pecansCAKE:1/2 cup butter, softened3/4 cup sugar2 large eggs, room temperature2 tablespoons orange juice1 teaspoon vanilla extract1-1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon ground cinnamon1/4 teaspoon baking soda1/4 teaspoon salt1 cup sour cream
Preparation
In a small saucepan, combine brown sugar and butter. Cook and stir over medium heat until butter is melted. Transfer to a greased 9-in. round baking pan. Sprinkle with cranberries and pecans.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and vanilla. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Pour over cranberries.
Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
