Cranberry Pecan and Cannabis Anytime Cake
Moist and perfect - loaded with cannabutter, cranberries and pecan crumble on top
Cost: 25 +/-
Equipment
- 2 quart baking dish
- Whisk
- Mixing Bowls
- Measuring spoons
- handheld or stand mixer
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup cannabutter unsalted, room temp.
- 2 large eggs room temp
- 1 tsp pure vanilla extract
- 1/2 cup sour cream full fat
- 2 tbsp orange juice
- 2 cups fresh or frozen cranberries
- 2/3 cup pecans roughly chopped
TOPPING/CRUMBLE
- 1/3 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup cannabutter unsalted, COLD & Cubed
- 2/3 cup chopped pecans
Instructions
- Preheat oven to 350°F (177°C). Grease a 2-quart baking dish.
- Whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until creamy and combined, about 2 minutes. On medium speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula and beat again as needed to combine.
- With the mixer on low speed, pour in the dry ingredients and milk/orange juice and beat until smooth and combined. Do not overmix. The batter will be thick. Fold in the cranberries and pecans. Spread into prepared pan. Set aside.
- Make the crumb topping: Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry blender or a fork (or even with your hands) until the mixture is crumbly. Mix in the pecans. Sprinkle evenly over batter.
- Bake for 40-55 minutes. Let cook for about 10 minutes and dig in!