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Cranberry Ripple Cake
Chef:  Barb Kasel - Adams, MN          Category:  Breads


2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1 cup sugar
1/2 teaspoon almond extract
2 eggs
1 cup dairy sour cream
1 (16 oz.) can whole cranberry sauce
1/2 cup pecans, chopped

Directions: Stir together flour, baking powder, baking soda and salt. In a large bowl beat butter or margarine 30 seconds. Add sugar and extract, beat until fluffy. Add eggs, beat well. Add flour mixture and sour cream alternately to creamed mixture, beating after each addition until smooth. Spread half the batter in a greased and floured 10 inch tube pan. Spoon 1 cup of cranberry sauce over batter. Spoon remaining batter over sauce, spreading as much as possible. top with remaining cranberry sauce. Sprinkle pecans over top. Bake in a 350°F oven 40 to 50 minutes. Cool 10 minutes. Remove from pan, cool on wire rack.

Notes: This fancy coffee cake is fun to make and serve for brunches.