Cranberries-Sour Cream Cake

Name: Cranberries-Sour Cream Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 1/3 cup brown sugar; 2 tablespoons sugar; 1 cup ground almonds; 1 teaspoon ground cinnamon; 1/2 cup all-purpose flour; 1/4 cup butter, room temperature; 1/2 teaspoon vanilla; 4 egg yolks; 2/3 cup sour cream; 1/2 teaspoon almond extract; 1 teaspoon vanilla; 1 2/3 cups all-purpose flour; 1 cup sugar; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/3 cup almonds, blanched, slivered; 3/4 cup butter, room temperature; 3/4 cup frozen cranberries

Submitted by Boomette

"This recipe is from Maman Dion."

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Ready In:: 1hr 30mins
Ingredients:: 19
Serves:: 8

ingredients

Garnish
¹⁄₃ cup brown sugar
2 tablespoons sugar
1 cup ground almonds
1 teaspoon ground cinnamon
¹⁄₂ cup all-purpose flour
¹⁄₄ cup butter, room temperature
¹⁄₂ teaspoon vanilla
Cake
4 egg yolks
²⁄₃ cup sour cream
¹⁄₂ teaspoon almond extract
1 teaspoon vanilla
1 ²⁄₃ cups all-purpose flour
1 cup sugar
¹⁄₂ teaspoon baking soda
¹⁄₂ teaspoon baking powder
¹⁄₂ teaspoon salt
¹⁄₃ cup almonds, blanched, slivered
³⁄₄ cup butter, room temperature
³⁄₄ cup frozen cranberries

directions

Garnish: Mix brown sugar, sugar, almonds and cinnamon. Set aside 3/4 of this mixture. In the remaining mixture (1/4), add flour, butter and vanilla. Stir well and set aside.
Cake: Grease and flour a 9 inch springform pan. Preheat oven at 350°F.
Beat egg yolks with half sour cream, almond extract and vanilla for 2 minutes. Set aside.
In another bowl, mix flour, sugar, baking soda, baking powder, salt and almonds.
Add butter and remaining sour cream and mix for 2 minutes. Add mixture of egg yolks and beat until you obtain a good consistency of the dough.
Add cranberries and mix with a spatula.
Pour half the dough in the pan and cover with the first dry mixture (the 3/4).
Add remaining dough and sprinkle with the second dry mixture (the 1/4).
Bake in the center of oven for about 60 minutes. Let cool before to unmold.

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Reviews

This is a very good coffee cake. The sour cream and almond extract really make it. I think you could get away with half the topping/filling, the topping especially was too much. I used my normal subs that always work well for us: half whole wheat pastry flour, 30% less sugar, smart balance, and sub one third of the fat with applesauce. I made this with fresh cranberries, and they were good!

Maito
Any recipe that includes cranberries is a magnet for me, & this one was no exception, & it went together very nicely! With my stash of frozen cranberries, I expect to get through to the end of the year! We really enjoyed everything about this cake ~ The almonds & cinnamon inside; the sour cream & berries in the cake! Will admit that I ALSO made up a batch of cranberry sauce & the cake & sauce together were great! Thanks for a very nice keeper recipe! [Tagged, made & reviewed for ZWT5]

Sydney Mike

RECIPE SUBMITTED BY

Boomette

248

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