Cranberry Pecan Cake

Ingredients:

• 1 cup fresh cranberries
• 1/2 cup chopped pecans
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (180°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, cream the butter and sugar together until fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In another bowl, whisk the flour, baking powder, and salt together.
5. Gradually combine the dry ingredients with the wet mixture, mixing until smooth.
6. Carefully fold in the cranberries and pecans.
7. Transfer the batter to the prepared pan, spreading it evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Variations and Tips:

• Fruit Options: Substitute the cranberries with blueberries, raspberries, or diced apples for a different fruity flavor.
• Nut Alternatives: Use walnuts, almonds, or hazelnuts instead of pecans to suit your preference.
• Zesty Addition: Add 1 teaspoon of orange or lemon zest to the batter for a citrusy twist.
• Spice it Up: Mix in a pinch of cinnamon or nutmeg to give the cake a warm, spiced flavor.
• Topping Ideas: Sprinkle sugar or a streusel topping over the batter before baking for added sweetness and texture.
• Glaze or Frosting: Drizzle a simple powdered sugar glaze or cream cheese frosting over the cooled cake for an extra indulgence.

Tips:

1. Room Temperature Ingredients: Ensure the butter, eggs, and other ingredients are at room temperature for smoother mixing and a better-textured cake.
2. Gentle Folding: Fold the cranberries and pecans gently into the batter to prevent crushing the berries.
3. Prevent Sticking: Line the cake pan with parchment paper for easier removal.
4. Test for Doneness: Check the cake a few minutes early to avoid overbaking. A toothpick should come out clean but not dry.
5. Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.