Cranberry Almond Sour Cream Cake Recipes

CRANBERRY-ALMOND POUND CAKE

Steps:

• In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool., In a large bowl, beat almond paste, half of the butter, and 1/4 cup sugar until well blended. Add remaining butter and remaining sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract., Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in fresh cranberries and dried cranberry mixture. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.

CRANBERRY SOUR CREAM ALMOND CAKE {GRAIN FREE}

Steps:

• Preheat oven to 350F. Line an 8 or 9-inch cake pan with parchment paper. Grease the sides of the pan.
• 2. Blend the eggs, banana, sour cream in blender or beat with hand mixer. Place in a large bowl and set aside.
• 3. In another large bowl, combine your dry ingredients: Almond flour, baking soda/powder, salt, cinnamon, and coconut sugar (or brown sugar).
• 4. Pour your wet ingredients (eggs/sour cream) into the dry ingredient bowl and combine until smooth. Gently mixing.
• 5. Next add your vanilla and apple cider vinegar. Gently mix again. Not over mixing.
• 6. Fold in your cranberries. Keep 1/4 cup cranberries for topping. (See notes for other fruit options)
• 7. Pour batter into a 8 to 9 in lined/greased cake tin. Place extra cranberries on top.
• 8. Bake for 30 minutes, checking at 25 minutes to see progress.
• 9. If cake is not done in center after 30 minutes, cover with foil and bake an additional 5-8 minutes. Check to see if center comes out clean with toothpick after covered. Remove and let cool. While cooling, make your optional glaze. FOR GLAZE and TOPPING:
• Melt butter or oil and maple syrup in a medium sauce pan. Add powder sugar on low and whisk until smooth. Add remaining ingredients and whisk again until smooth.
• 2. Pour the glaze over the cranberry cake. It's best to do this right away as it will harden after it sets/cools. (See notes for make ahead option)
• 3. Place a handful of remaining cranberries in a microwave safe bowl. Cook for 30-45 seconds until cranberries soften. Add slightly cooked cranberries and a sprinkle of powdered sugar on top of glazed cake. Store glazed cake covered in fridge covered for up to 5 days. Freezes well for up to 3 weeks.

CRANBERRY UPSIDE-DOWN SOUR CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan. Wrap aluminum foil around the outside of the bottom to prevent leaking.
• Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared pan.
• Sift together the flour, baking soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the pan.
• Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform pan.

CRANBERRY SWIRL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
• Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
• Bake 55 minutes in the preheated oven, until golden brown.

CRANBERRY SWIRL COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
• Cream butter or margarine adding sugar gradually. Add eggs one at time. Beating with an electric mixture on medium speed.
• Mix together flour, baking soda, baking powder, and salt. With electric beaters on low speed add flour mixture alternately with sour cream to butter mixture, ending with flour mix (do not overbeat). Stir in 1 teaspoon of almond extract.
• Put a layer of half the batter in the pan the bottom of the pan, than a layer of whole cranberry sauce (1/2 the can). Repeat once more with the remaining batter and cranberry sauce. Sprinkle slivered almonds on top.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan after slightly cooling. Drizzle glaze on top.
• To Make Glaze: Mix together confectioners' sugar, warm water, and 1/2 teaspoon almond extract. Drizzle over top of cake.

SANDY'S CRANBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
• Whisk flour, baking powder, baking soda, and salt together in a large bowl.
• Beat sugar and margarine together in a bowl until creamy. Add sour cream, eggs, and 1 teaspoon almond extract to sugar mixture; beat until smooth. Pour sugar mixture into flour mixture and mix to form a smooth batter. Pour 1/3 the batter into the prepared pan.
• Pour cranberry sauce into a bowl and stir. Spread 1/2 sauce over batter in the prepared pan. Pour 1/3 the batter over cranberry sauce, and spread second 1/2 cranberry sauce over the batter. Top with remaining 1/3 cake batter.
• Bake in the preheated oven until golden and cooked through, about 40 minutes.
• Whisk confectioners' sugar and 1 tablespoon almond extract together in a bowl until smooth, adding enough water for icing to reach a drizzling consistency. Drizzle icing over cake.

CRANBERRY-ALMOND POUND CAKE

Steps:

• A couple hours before baking, heat the water to a boil, remove from heat and add dried cranberries to soak up all of the liquid.
• Preheat the oven to 425 degrees F.
• Grease and flour a 10-inch bundt pan or two 9-inch round cake pans.
• Stir the flour, salt, baking powder and baking soda together and set aside.
• In a large mixing bowl, combine almond paste, almond extract, and sugar until it resembles wet sand.
• Add the butter and beat with an electic mixer until fluffy or about 3 minutes.
• Add the eggs individually, beating them in after each addition.
• Add the dry ingredients gradually, alternating with the sour cream.
• Beat 20 seconds and then gently fold all of the cranberries into the batter.
• Pour the batter into the prepared pan (s) and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• If desired, drizzle a light glaze of confectioners' sugar and milk over the cake and garnish with slivered almonds.