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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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This was originally from the Moosewood Sundays cookbook and was an instant hit around here...part coffeecake, part dessert - yummy! I've never had almonds in the house, but can vouch that it's great even without them. I've added in a bit of orange rind to the cranberry mix before too, to give it a nice zing. I have always used a Bundt pan...makes for a very pretty presentation for breakfast, brunch, tea, dessert, or gifts, especially around the winter holidays. Ingredients:
2 cups cranberries (said fresh, i use frozen) |
1/2 cup brown sugar |
1/2 cup almonds, finely chopped |
2 teaspoons cinnamon |
1/4 teaspoon nutmeg |
1/2 cup butter |
1 cup sugar |
1 teaspoon vanilla |
1/2 pint sour cream |
2 eggs, beaten |
2 cups unbleached flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 pinch salt |
Directions:
1. Coarsely chop cranberries.
2. Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side.
3. Cream butter and sugar.
4. Add vanilla, sour cream, and eggs; mix thoroughly.
5. Sift together flour, baking soda, baking powder, and salt.
6. Stir into egg mixture just until moistened.
7. Pour 1/2 of batter into greased Bundt pan or 8 round cake pan.
8. Spread 1/2 of cranberry mixture over the top.
9. Repeat with remaining batter and cranberries.
10. Bake 50-60 min at 350.
11. Remove from pan and cool on rack.
12. Dust with powdered sugar.
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