- 295 g flour, plus extra to toss
- 250 g dark brown sugar
- 3/4 t salt
- 1 1/2 t cinnamon
- 3/4 cup pecan nuts, toasted and chopped
- 160 g unsalted butter
- 1/2 t baking powder
- 3/4 t bicarbonate of soda
- 100 g white sugar
- 2 large free range eggs
- 1 cup sour cream
- 1 t vanilla extract
- 250 g frozen cranberries
- 1/3 cup icing sugar, sifted
- 3 T pure maple syrup
Preheat the oven to 170°C and grease a 24 cm bundt tin.
Combine 50 g flour, 125 g dark brown sugar, ¼ t salt and ½ t cinnamon. Add the pecans and 50 g butter and rub with your fingers to form “breadcrumbs”. Set aside.
Sift the remaining flour, salt and cinnamon with the baking powder and bicarbonate of soda.
Cream the remaining butter until light, then add the white sugar and continue beating. Add the eggs, one at a time, followed by the sour cream and vanilla extract. Mix well. Add the sifted ingredients to the buttery sugar mixture. Toss the cranberries with 3 T flour, then fold into the batter.
Pour a third of the batter into the tin, then top with half the crumb mixture. Top with half the remaining batter and the remaining crumb mixture, then the last of the batter. Bake for 1 hour, or until a skewer inserted comes out clean. Cool on a wire rack.
Mix the icing sugar with the maple syrup to make a runny glaze. Drizzle over the cake.
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