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 cups flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup butter, softened; 1 cup sugar; 1 teaspoon almond extract; 2 eggs; 1 (8 ounce) container sour cream; 1/4 cup dried cranberries; 1 (8 ounce) can whole berry cranberry sauce; 1/2 cup chopped pecans (small can); 1 tablespoon brown sugar

Servings: persons

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 teaspoon almond extract
2 eggs
1 (8 ounce) container sour cream
1/4 cup dried cranberries
1 (8 ounce) can whole berry cranberry sauce
1/2 cup chopped pecans (small can)
1 tablespoon brown sugar

1
Prep a 10 inch tube pan with butter and dust with flour, set aside.
2
Stir together flour, baking powder, baking soda and salt.
3
Beat butter 30 seconds.
4
Add sugar and extract and beat until fluffy.
5
Add eggs, beat well.
6
Add flour mixture and sour cream alternating to creamed mixture until smooth.
7
Mix in dried cranberries Spread half of batter into a greased and floured 10 inch tube pan.
8
Spoon 1/2 C cranberry sauce over batter.
9
Spoon remaining batter over sauce.
10
Top with remaining cranberry sauce.
11
Sprinkle pecans and sugar mixture on top.
12
Bake at 350u00b0 for 40-50 minutes.
13
Cool 10 minutes and remove from pan and place on wire rack.

852

kcal

Calories

Fat

104

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: 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt, 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

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