Cranberry Ripple Cake

Submitted by Rita1652

"A recipe a friend had given me and I tweaked. Hope you enjoy it!"

 

• Ready In: 1hr
• Ingredients: 13
• Yields: 1 cake
• Serves: 14

ingredients

• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup butter, softened
• 1 cup sugar
• 1 teaspoon almond extract
• 2 eggs
• 1 (8 ounce) container sour cream
• 1⁄4 cup dried cranberries
• 1 (8 ounce) can whole berry cranberry sauce
• 1⁄2 cup chopped pecans (small can)
• 1 tablespoon brown sugar

directions

1. Prep a 10 inch tube pan with butter and dust with flour, set aside.
2. Stir together flour, baking powder, baking soda and salt.
3. Beat butter 30 seconds.
4. Add sugar and extract and beat until fluffy.
5. Add eggs, beat well.
6. Add flour mixture and sour cream alternating to creamed mixture until smooth.
7. Mix in dried cranberries Spread half of batter into a greased and floured 10 inch tube pan.
8. Spoon 1/2 C cranberry sauce over batter.
9. Spoon remaining batter over sauce.
10. Top with remaining cranberry sauce.
11. Sprinkle pecans and sugar mixture on top.
12. Bake at 350° for 40-50 minutes.
13. Cool 10 minutes and remove from pan and place on wire rack.

Reviews

[thejonesgal]

I wanted to bake a cake to bring to Guadalupe House. I had a can of cranberries and wondered if there was such a thing as a cranberry cake and found this! I brought it tonight 2/1/11 and folks loved it. I had enough cranberries and sour cream left to make another 1/2 recipe - I made it in a small rectangular pan - will bring it to work tomorrow.

 

[DebS 2]

This was great! I used 8 oz. of the left over cranberries from Recipe #103136 in the cake and then the rest of the cranberries that were left over in a glaze. I used 2 C powdered sugar, the juice of one lemon and the rest of the left over cranberries and heated that together and topped the slices of cake with it. Yummmo

 

[Hey Jude]

Finally, a tasty solution to leftover Thanksgiving cranberry sauce! What a lovely cake Rita! It was a bit tricky spooning the cranberry sauce over the batter and I ended up using my hands, it was much easier that way. The pecan sugar topping is such a nice touch....this cake is so moist and delicious, thanks so much Rita, you are Chef Exraordinaire!

 

[Elisabetta47]

My DH and DS love this. Only changes: substituted vanilla for the almond extract and plain yogurt for the sour cream. Thanks for a perfect cake for the fall season.

 

[Maito]

Wow! Absolutely delicious. I made this into ripple muffins (two dozen for the whole recipe), baked at 375 F for 18 minutes. I am not sure how you could not like or love these, unless maybe you didn't like cranberries or almond extract. I made these light with nonfat sour cream and Smart Balance, and they were still fabulous. I did not use a canned sauce, but a fresh one made with brandy and orange zest. I have made tons of muffins, and these are some of the best. They look gorgeous too!