Ingredients
¾cupbrown sugar,packed
1cupunsalted butter,softened, divided
1½cupsfresh cranberries
½cupwalnuts,chopped
¾cupsugar
2eggs,large
1tspvanilla extract
1cupsour cream
1½cups flour
1½tspbaking powder
1tspbaking soda
½tspground cinnamon
¼tspsalt
Preparation
Preheat oven to 350 degrees F and spray a springform pan with baking spray.
Wrap the outside of the pan with aluminum foil to prevent leaking.
Sift the flour, baking powder, baking soda, cinnamon and salt into a large bowl.
In a medium bowl add the brown sugar and ½ cup unsalted butter and microwave for 45 seconds until melted, then stir well and microwave for another 20 seconds.
Add the melted butter and brown sugar mixture to the springform pan and spread, then add in the cranberries and walnuts evenly.
Add the remaining butter and sugar to a stand mixer on medium speed for 1 to 2 minutes until light and fluffy.
Add in the eggs, vanilla and sour cream until fully combined, then add in the flour mixture until just mixed in (do not overmix the flour).
Carefully, slowly pour the batter over the cranberry walnut mixture.
Bake for 60 minutes, or until a toothpick comes out clean.
Cool for 10 minutes, then turn a plate/cake stand upside down over the springform pan and carefully and quickly flip over before removing the cake from the pan.
