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Cranberry Ripple Cake




Source of Recipe


Lynda McCormick


List of Ingredients




2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
3/4 tsp almond extract
2 large eggs
1 cup sour cream
1 can whole cranberry sauce (8 oz) *see note
1/2 cup chopped almonds, pecans are also good!

Recipe



Preheat oven to 350°. Sift together flour, baking powder, baking soda & salt. Cream butter, sugar, eggs & extract in a large bowl. Stir in sour cream. Slowly stir in flour mixture. Pour half of the batter into a greased & floured bundt pan. Then spoon in half of the cranberry sauce over top, making a ring around the batter. Spoon remaining batter over sauce, then top with remaining sauce. Sprinkle almonds over top. Bake in preheated over for 40-50 minutes. Cool for 10 minutes on wire rack, then remove from pan & invert on to serving platter. Let finish cooling before cutting. Sprinkle cake with powdered sugar, if desired.

Notes:
You may use a 16 oz can of whole cranberry sauce if you like, making for a VERY moist cake. This cake has the texture of a pound cake with a filling added. Makes a very good coffee or tea cake IMO.