Cranberry Ripple Cake Recipe

Name: Cranberry Ripple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. all-purpose flour; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 c. butter or oleo; 1 c. sugar; 1/2 tsp. almond extract; 2 eggs; 1 (8 oz.) carton sour cream; 1 (8 oz.) can whole cranberry sauce; 1/2 c. chopped pecans

Servings: persons

2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 c. butter or oleo
1 c. sugar
1/2 tsp. almond extract
2 eggs
1 (8 oz.) carton sour cream
1 (8 oz.) can whole cranberry sauce
1/2 c. chopped pecans

1
Stir together flour, baking powder, soda and 1/2 teaspoon salt in a large bowl; beat butter 30 seconds.
2
Add sugar and extract; beat until fluffy.
3
Add eggs; beat well.
4
Add flour mixture and sour cream.
5
Add to cream mixture, beating after each addition until smooth.
6
Spread half the batter in a greased and floured tube pan; spoon half cup cranberry sauce over batter.
7
Spoon remaining batter over sauce.
8
Top with rest of cranberry sauce. Sprinkle with pecans on top.
9
Bake 40 to 50 minutes.

1216

kcal

Calories

Fat

158

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 c. all-purpose flour, 1 tsp. baking powder, 1 tsp. baking soda, 1/2 c. butter or oleo, and more.

Yes, Cranberry Ripple 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 Ripple Cake

How did you like this recipe?

Frequently Asked Questions