DIRECTIONS

For the filling
1. Combine washed cranberries, brown sugar, pecans,
orange zest, and salt in a saucepan and cook on
medium heat until the cranberries begin to release
their liquid. Set aside and allow to cool.

For the cake
1. Preheat the oven to 350 °F. Grease and flour a 10×10
cake pan* and set aside.
2. Cream the butter and sugar together until light and
fluffy. Add eggs one at a time until fully incorporated.
3. Add in sour cream, vanilla, baking powder, baking
soda, and salt.

4. Fold in the flour carefully until it comes together into
a tight, thick batter.
5. Pour half of the batter into the pan, spoon in a layer
of filling, then pour the rest of the batter on top. If
there is extra filling, spoon it on top of the batter.
6. Bake 60–75 minutes,* or when a toothpick inserted
in the middle comes out clean and the center
doesn’t jiggle when the pan is moved. Allow the cake
to cool completely before serving.

NOTES

*The baking time will change depending on the pan: a
Bundt cake tin will take 50–60 minutes, 55–70 minutes
for a square pan, and muffin tins will take 30 minutes.