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Cranberry Pecan Turnover Cake

Prep Time:

15 minutes

Cook Time:

1 hour


8 Servings

About the Recipe

This amazing coffee cake is my go-to for any holiday occasion. It is easy to make and incredibly, delicious. I was shared this recipe by a family friend years ago, and I cannot count the amount of times I have re-shared it after gatherings. It is one of those cakes that surprises you with how moist and yummy it is and once you've tasted it, you won't be able to stop yourself from going back for more. The juicy tartness of the cranberries melds so well with the sweet buttery texture of the pecans and both are balanced out with the light cinnamon flavor of the cake. It is perfect as a brunch bring along, or as a dessert in itself. You can use fresh or frozen whole cranberries, both work just as well. It is sweet but not too sweet and will make your house smell delightfully cozy when you bake it. I can't wait for you to try it!


1/2 cup softened butter

3/4 cup sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups flour

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup sour cream


2/3 cup brown sugar

1/3 cup butter

1/4 teaspoon cinnamon

1 1/4 cup cranberries (frozen or fresh)

1/2 cup chopped pecans


Preheat oven to 350F.

In a saucepan combine the sugar, butter and cinnamon and bring to a boil over medium heat. Remove from heat and stir in the cranberries and chopped pecans.

To make the cake batter, in a medium bowl, first cream together the butter and sugar until fluffy. Add in the eggs one at a time until creamy and mix in the vanilla.

In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and salt.

Combine all the ingredients by alternating mixing in the flour mixture and the sour cream into the butter mixture. Keep mixing until you have a smooth and creamy batter.

Prepare an 8-9" spring form by greasing it with butter and a very light coating of flour (alternatively a non-stick baking spray will do). Pour in the cranberry-pecan mixture and press it down in an even layer onto the bottom. Top it with the batter mixture.

Place the spring pan onto a cookie sheet (incase any of the cranberry juices run out of the spring form) and put into the oven to bake for one hour or until tooth pick inserted in center of the cake comes out clean.

Let the cake cool in the spring form for 10 minutes and then invert it onto your serving dish.

Serve and enjoy!

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