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Ingredients:

• 250 g of butter
• 400 g of sugar
• 4 eggs
• 10 ml of vanilla
• 750 g of flour
• 15 ml of baking soda
• 10 ml of soda
• 10 ml of salt
• 500 ml of sour cream

Topping:

• 300 g of brown sugar
• 250 ml of cooking cream
• 25 ml of cinnamon
• 300 g of cranberries
• 300 g of pecans

Method:

• Preheat the oven to 350°F and line the bottom of an 10-inch springform pan with parchment paper
• In a big bowl, beat together the butter, sugar, eggs and vanilla
• In a medium bowl, mix the dry ingredients
• Add the dry ingredients to the wet mixture in alternation with the sour cream
• By that time, prepare the topping by melting together the brown sugar and the cooking cream
• Cook slowly until it looks like a caramel and add the cinnamon
• Pour the caramel into the pan
• Scatter the cranberries and the pecans on the caramel
• Spoon the batter in the cake pan
• Bake for 20 minutes

Gives two 10-inch cakes
The perfect dessert for the Holidays!!!

LOCAL PRODUCE

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