Ingredients
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2 cups cranberries (said fresh, I use frozen)
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1/2 cup brown sugar
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1/2 cup almonds, finely chopped
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2 teaspoons cinnamon
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1/4 teaspoon nutmeg
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1/2 cup butter
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1 cup sugar
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1 teaspoon vanilla
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1/2 pint sour cream
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2 eggs, beaten
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2 cups unbleached flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 pinch salt
Instructions
- Coarsely chop cranberries.
- Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side.
- Cream butter and sugar.
- Add vanilla, sour cream, and eggs; mix thoroughly.
- Sift together flour, baking soda, baking powder, and salt.
- Stir into egg mixture just until moistened.
- Pour 1/2 of batter into greased Bundt pan or 8" round cake pan.
- Spread 1/2 of cranberry mixture over the top.
- Repeat with remaining batter and cranberries.
- Bake 50-60 min at 350.
- Remove from pan and cool on rack.
- Dust with powdered sugar.