Servings: 10 to 12
A sweet cinnamon-pecan streusel layer counters the tartness of the cranberries in this tender, scrumptious cake.
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This is a delicious cake! One change I had to make was not to add the water to the caramel because once I did, the caramel seized up and most of it hardened like a rock. I had to make it over and I did not add the water--perfect! I also had the issue of overflow, so next time I will use a bigger pan. I highly recommend this cake--my parents, husband, friends, and teenagers all loved it!
How far in advance can this dessert be made? Would making it the day before be possible?
The streusel really takes this cake to another level.Surprisingly, everything comes together. The cranberries are perfect..not too tart.the only problem was it's too much for a regular 9 inch cake pan. Mine overflowed.
I was able to get fresh cranberries on sale this week and thought I would try out this recipe. So good! I thought it might be really sweet with the caramel but the caramel really offset the tartness of the cranberries. I will definitely make this again because I froze a couple of bags a fresh cranberries to use around Christmas time.
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