Description
This is a holiday breakfast favorite in our home. It is equally delicious served warm or cold, and it also freezes well, so you can make it ahead.
Ingredients
- ½ cup butter
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups sour cream
- 2 cups chopped fresh cranberries
- ¼ cup white sugar
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped almonds
- 1 tablespoon butter
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
- Beat 1/2 cup butter
- 1 cup white sugar
- and vanilla extract in a large bowl using an electric mixer until creamy and smooth. Add eggs
- 1 at a time
- beating in the first egg thoroughly before adding the second. Whisk 2 cups flour
- baking powder
- baking soda
- and salt together in a separate bowl; beat flour mixture into creamed butter mixture in several increments
- alternating with sour cream
- to make a batter.
- Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup white sugar in a bowl and spread the cranberries over batter; top with remaining batter. Stir brown sugar
- 2 tablespoons flour
- almonds
- 1 tablespoon butter
- and cinnamon together in a bowl until the topping looks like crumbs. Sprinkle topping evenly over cake.
- Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out clean or with moist crumbs
- 50 to 55 minutes.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 12