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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Cranberry sauce gives this moist cake its pretty swirled look. Serve slices for dessert after dinner or as coffee cake for bunch. Lucile Cline, Wichita, Kansas Ingredients:
3/4 cup butter, softened |
1-1/2 cups sugar |
3 eggs |
1-1/2 teaspoons almond extract |
3 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1-1/2 teaspoons baking soda |
1/2 teaspoon salt |
1-1/2 cups (12 ounces) sour cream |
1 can (14 ounces) whole-berry cranberry sauce |
1/2 cup finely chopped pecans |
icing: |
3/4 cup confectioners' sugar |
4-1/2 teaspoons water |
1/2 teaspoon almond extract |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
2. Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans.
3. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake. Yield: 12-16 servings.
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