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Cranberry Sour Cream Cake

Makes one 9-inch square cake

My mother found this cake recipe in a magazine many years ago and made a few changes to suit her tastes. It is quick, easy and very good for breakfast, dessert or a snack, and a nice addition to a brunch buffet or potluck event. Canned cranberry sauce is always available, so the cake can be made any time of the year. However, it is especially festive during the holidays and you can substitute homemade cranberry sauce that is about the same consistency as canned.

Ingredients

  • 1 cup butter, preferably unsalted, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream, room temperature (can use reduced fat)
  • 1 teaspoon vanilla
  • 1 can (16 ounces) whole-berry cranberry sauce
  • 1/2 cup chopped walnuts

Preheat oven to 350° F. In a large mixing bowl, cream the butter and sugar. Add the eggs and mix well. In another bowl, combine the flour, baking powder, baking soda and salt. Add the dry mixture to the creamed mixture, alternating with the sour cream. Stir in the vanilla.

Grease a 9-inch square cake pan. Spoon one-third of the batter into the bottom of the pan. Top with one-third of the cranberry sauce. Repeat the layers twice. Sprinkle with the nuts. Bake for 55 to 60 minutes or until the top springs back to the touch. Remove from oven and let cool on racks. Cut into serving pieces.

Notes: This cake can be served warm, room temperature or cold. It also freezes well. Wrap individual pieces in wax paper or plastic wrap and seal in a freezer bag.

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