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For the cake...
1 stick unsalted butter; room temperature
1 cup granulated sugar
2 cups sifted flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup sour cream
1/2 cup dried cranberries
For the topping...
3/4 cup light brown sugar, packed
1 Tbsp flour
1 tsp cinnamon
2 Tbsp cold unsalted butter, cut into pieces
1 cup coarsely chopped pecans
Preheat the oven to 350°F. Grease mini-muffin pans, or line them with paper liners.
Cream the butter until smooth. With the mixer running, slowly add the sugar until mixed. Add the eggs and mix until the mixture is light and fluffy.
Sift together the sifted flour, baking soda, baking powder, and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the cranberries. Pour or spoon the batter into the prepared cups, filling them no more than 3/4 full.
To make the topping, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and blend well. Sprinkle the mixture over the cakes. Bake until risen and browned, 20 to 25 minutes. Let cool 10 minutes in the pan.
Makes 40-60 mini cakes.