Cranberries-Sour Cream Cake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This recipe is from Maman Dion. Ingredients:
1/3 cup brown sugar |
2 tablespoons sugar |
1 cup ground almonds |
1 teaspoon ground cinnamon |
1/2 cup all-purpose flour |
1/4 cup butter, room temperature |
1/2 teaspoon vanilla |
4 egg yolks |
2/3 cup sour cream |
1/2 teaspoon almond extract |
1 teaspoon vanilla |
1 2/3 cups all-purpose flour |
1 cup sugar |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/3 cup almonds, blanched, slivered |
3/4 cup butter, room temperature |
3/4 cup frozen cranberries |
Directions:
1. Garnish: Mix brown sugar, sugar, almonds and cinnamon. Set aside 3/4 of this mixture. In the remaining mixture (1/4), add flour, butter and vanilla. Stir well and set aside.
2. Cake: Grease and flour a 9 inch springform pan. Preheat oven at 350°F.
3. Beat egg yolks with half sour cream, almond extract and vanilla for 2 minutes. Set aside.
4. In another bowl, mix flour, sugar, baking soda, baking powder, salt and almonds.
5. Add butter and remaining sour cream and mix for 2 minutes. Add mixture of egg yolks and beat until you obtain a good consistency of the dough.
6. Add cranberries and mix with a spatula.
7. Pour half the dough in the pan and cover with the first dry mixture (the 3/4).
8. Add remaining dough and sprinkle with the second dry mixture (the 1/4).
9. Bake in the center of oven for about 60 minutes. Let cool before to unmold.
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