For a fun and easy brunch recipe, I made this wonderful Cranberry Pecan Pound Cake Recipe.

It’s so perfectly thick but fluffy–I can’t sing it’s praises enough.

Ingredients

– Chopped pecans – Cranberries – Flour – All purpose flour – Baking powder – Butter     Swipe up for full list of ingredients

How to Make Cranberry Pecan Pound Cake

Preheat oven to 325 degrees. Prepare a bundt pan with non-stick spray, applying generously.

In a small bowl, combine the pecans, cranberries and 1 tbsp flour, toss until completely covered and set aside.

In another bowl, mix together the 2 ¼ cup all purpose flour and baking powder. Set aside.

Using a stand mixer or electric mixer, cream together the butter and sugar. Add in the eggs, one at a time, and mix well. Add in the vanilla extract and mix.

Slowly add in the flour mixture, mixing until well combined. Stir in the greek yogurt. Then gently stir in the pecans and cranberries.

Evenly spread the batter into your bundt pan and bake for 50-55 minutes. Allow cooling for 10 minutes and turn the cake onto a cooling rack.

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