Cranberry Almond Sour Cream Cake Recipe

Name: Cranberry Almond Sour Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups fresh cranberries or 1 ½ cups frozen cranberries; ¼ cup Splenda brown sugar blend, packed; ¼ cup water; ⅔ cup almonds, sliced; ¾ cup butter, softened; ⅔ cup Splenda brown sugar blend, packed; 3 eggs; 2 teaspoons vanilla; 2 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ cups light sour cream

Servings: persons

1 ½ cups fresh cranberries or 1 ½ cups frozen cranberries
¼ cup Splenda brown sugar blend, packed
¼ cup water
⅔ cup almonds, sliced
¾ cup butter, softened
⅔ cup Splenda brown sugar blend, packed
3 eggs
2 teaspoons vanilla
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups light sour cream

1
Filling: In small saucepan, bring cranberries, Splenda Brown Sugar Blend and water to boi.
2
Reduce heat and simmer, until thickened and reduced to 3/4 cup about 8 minutes.
3
Let cool completely.
4
Preheat oven to 350F.
5
Meanwhile, sprinkle almonds evenly in greased 10 inch (3 L) Bundt pan and set aside.
6
In bowl, beat butter with Splenda Brown Sugar Blend until fluffy.
7
Beat in eggs, 1 at a time.
8
Beat in vanilla.
9
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.
10
Spoon half of the batter into prepared pan.
11
Drop filling by spoonfuls in ring around centre, leaving 3/4 inch border on both sides.
12
Spoon remaining batter on top, smoothing gently.
13
Bake in 350F oven until tester inserted in centre of cake comes out clean, 50 to 60 minutes.
14
Let cool in pan on rack for 10 minutes; invert onto rack to let cool completely.

1198

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups fresh cranberries or 1 ½ cups frozen cranberries, ¼ cup Splenda brown sugar blend, packed, ¼ cup water, ⅔ cup almonds, sliced, and more.

Yes, Cranberry Almond Sour Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Almond Sour Cream Cake

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