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cranberry almond cake

Cranberry-Almond Cake

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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Servings

1 Servings

Ingredients

  • Cake:
  • 1/2 cup butter or margarine
  • 1 cup of sugar
  • 2  eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup dairy or non-dairy sour cream
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon almond extract
  • 1 16-ounce can whole berry cranberry sauce, or 1 to 2 cups of leftover cranberry sauce, depending on how much you have
  • 3/4 cup powdered sugar
  • 1 tablespoon warm water
  • 1/2 teaspoon almond extract

Instructions

  • Cake:
  • Preheat oven to 350 degrees F.Combine the dry ingredients in a bowl, set aside. 
  •  In a large bowl, cream butter or margarine and sugar. Add the eggs, one at a time.
  • Alternately, add the dry ingredients and sour cream, ending with the dry ingredeints. Mix in the almond extract.
  • Grease a bunt or tube pan. Pour 1/3 of the batter in the bottom of the pan, swirl 1/3 of the cranberry sauce on top of the batter. Add another layer of batter and more cranberry sauce. Add remaining batter; swirl the remaining cranberry sauce on top.
  • Bake for 45-50 minutes, or until the cake is golden and an inserted cake tester comes out dry.
  • Topping:
  • While the cake bakes, mix together the topping ingredients in a small bowl. When the cake is cool, remove from the pan and drizzle the topping over it.