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Cranberry Almond Sour Cream Cake

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“I made this cake for a family potluck and it was enjoyed by everyone that tried it. I made it with splenda as a member of my family watches their sugar intake and it was still delicious.”
READY IN:
1hr 25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Preheat oven to 350°F.
  3. Meanwhile, sprinkle almonds evenly in greased 10 inch (3 L) Bundt pan and set aside.
  4. In bowl, beat butter with Splenda Brown Sugar Blend until fluffy. Beat in eggs, 1 at a time. Beat in vanilla.
  5. 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.
  6. 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.
  7. 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.

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