Ingredients for Cranberry Ripple Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar + 1/4 cup granulated sugar (for topping)
- Almond Extract
- 4 large eggs
- 1 cup sour cream
- 1 cup dried cranberries
- Whole Berry Cranberry Sauce
- 1/2 cup chopped pecans
- Brown Sugar
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How to Make Cranberry Ripple Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter for 30 seconds using an electric mixer.
- Gradually add 1 3/4 cups granulated sugar and 1 teaspoon vanilla extract; beat until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 1 cup sour cream.
- Gradually add the dry ingredients and the sour cream to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup dried cranberries. Pour half of the batter into the prepared tube pan.
- Spread 1/2 cup cranberry sauce evenly over the batter.
- Pour the remaining batter over the cranberry sauce.
- Top with the remaining 1/2 cup cranberry sauce.
- In a small bowl, combine 1/2 cup chopped pecans and 1/4 cup granulated sugar. Sprinkle evenly over the top of the cake.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
89g
Fat
33g
Carbs
12g
