INGREDIENTS
1/2 cup butter softened
3/4 granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1 1/2 tsp baking flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 cup sour cream
TOPPING
2/3 cups packed brown sugar (mixture of dark and light)
1/3 cup butter
1/4 tsp cinnamon
1 1/4 cups fresh cranberries
1/2 cup chopped pecans
Preheat oven to 350F.
For topping, in saucepan bring sugar, butter and cinnamon to boil over medium heat, stirring. Pour into greased 4 mini loaf pans. Immediately sprinkle with cranberries and pecans, set aside.
In a large bowl, beat softened butter with sugar until fluffy. Beat in eggs one at a time and add vanilla.
Sift together flour, baking powder, baking soda, cinnamon and salt. Gently stir half into creamed mixture; stir in sour cream and remaining flour mixture.
Spread and divide batter over cranberry layer in the mini loaf pans.
Bake in 350F. oven for 25-30 minutes.
Cool 5-10 minutes then invert onto cooling rack or serving plate if serving warm.
Tips:
Original recipe was making this in a 9 inch springform pan. Foil is wrapped around the bottom of pan and setting on a baking sheet before placing in the oven. Baked at 350F for 1 hour or until cake tester comes out clean.
