STREAMING NOW: Carnivorous

Cranberry Tea Cake

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This was originally from the "Moosewood Sundays" cookbook and was an instant hit around here...part coffeecake, part dessert - yummy! I've never had almonds in the house, but can vouch that it's great even without them. I've added in a bit of orange rind to the cranberry mix before too, to give it a nice zing. I have always used a Bundt pan...makes for a very pretty presentation for breakfast, brunch, tea, dessert, or gifts, especially around the winter holidays.”
READY IN:
1hr 15mins
SERVES:
8
YIELD:
1 cake
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Coarsely chop cranberries.
  2. Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side.
  3. Cream butter and sugar.
  4. Add vanilla, sour cream, and eggs; mix thoroughly.
  5. Sift together flour, baking soda, baking powder, and salt.
  6. Stir into egg mixture just until moistened.
  7. Pour 1/2 of batter into greased Bundt pan or 8" round cake pan.
  8. Spread 1/2 of cranberry mixture over the top.
  9. Repeat with remaining batter and cranberries.
  10. Bake 50-60 min at 350.
  11. Remove from pan and cool on rack.
  12. Dust with powdered sugar.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: