This is wonderful on Christmas morning and since you can make it a week ahead it’s perfect.
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup sour cream or plain yoghurt
Topping
2/3 cup packed brown sugar
1/3 cup butter
1/4 teaspoon cinnamon
1-1/4 cups cranberries
1/2 cup chopped pecans
Topping:
In saucepan bring sugar, butter and cinnamon to boil over medium heat, stirring. Pour into a greased 9 inch springform pan. Sprinkle cranberries and pecan over this. Set aside.
In a large bowl beat butter with sugar until fluffy. Beat in eggs, one at a time and vanilla. Stir together remaining ingredients. Using a wooden spoon, stir half into the creamed mixture; stir in sour cream and remaining flour mixture.
Spread batter evenly over cranberry layer, pushing batter higher around the edges. Wrap foil around bottom of pan (don’t forget to do this) and set on baking sheet. Bake at 350 degree oven for 1 hour.
Let cool in pan for 10 minutes. Invert onto a serving platter and serve warm. Cake can be completely cool, wrapped and frozen for a week. Thaw, unwrap and reheat at 350 degrees for 15-20 minutes.
Makes 10 servings