Cranberry Sour Cream Cake

I received this recipe 2 years ago from a friend and got great reviews from everyone every time I prepare it. Not only is it delicious, but it is also very beautiful for a holiday table. Great for Thanksgiving or Christmas.

½ cup butter
2 cups white sugar
2 tablespoons water
1 teaspoon ground cinnamon
1 (12 ounces) bag fresh or frozen cranberries
1 ½ cups cake flour
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons butter, softened
½ cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla extract
¾ cup sour cream
Step 1

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan. Wrap aluminum foil around the outside of the bottom to prevent leaking.

Step 2

Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared pan.

Step 3

Sift together the flour, baking soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the pan.

Step 4

Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform pan.

Nutrition Facts
Per Serving: 437 calories; protein 3.2g; carbohydrates 68.9g; fat 17.5g; cholesterol 72.9mg; sodium 267.6mg.

source : allrecipes

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