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 COFFEE CAKE WITH PECAN CRUMB TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
• Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.
• Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.
• Combine flour, baking powder, and salt for cake in a large bowl.
• Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.
• Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.

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 ALMOND SOUR CREAM CAKE

Steps:

• Filling: In small saucepan, bring cranberries, Splenda Brown Sugar Blend and water to boi. Reduce heat and simmer, until thickened and reduced to 3/4 cup about 8 minutes. Let cool completely.
• Preheat oven to 350°F.
• Meanwhile, sprinkle almonds evenly in greased 10 inch (3 L) Bundt pan and set aside.
• In bowl, beat butter with Splenda Brown Sugar Blend until fluffy. Beat in eggs, 1 at a time. Beat in vanilla.
• In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making 2 additions of dry ingredients and 1 of sour cream.
• Spoon half of the batter into prepared pan. Drop filling by spoonfuls in ring around centre, leaving 3/4 inch border on both sides. Spoon remaining batter on top, smoothing gently.
• Bake in 350°F oven until tester inserted in centre of cake comes out clean, 50 to 60 minutes. Let cool in pan on rack for 10 minutes; invert onto rack to let cool completely.

CRANBERRY SWIRL COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda and salt; add the creamed mixture alternately with sour cream, beating well after each addition., Sprinkle the walnuts into a greased 9-in. fluted tube pan. Spread one third of the batter over nuts; top with half the cranberry sauce. Repeat layers, ending with the final third of batter., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.