Sour Cream Cranberry Cake
A tender sour cream tube cake folded with fresh chopped cranberries and topped with a sprinkle of brown sugar and cinnamon.
Directions
- Cream margarine and sugar. Add eggs one at a time. Sift dry ingredients together and add to creamed mixture with sour cream ending with flour mixture. Stir in vanilla. old in one cup of cranberries. Pour half of the batter into greased 10 inch tube pan, cover with remaining batter. Sprinkle lightly with brown sugar and cinnamon. Bake at 325 degrees for one hour.
- Cream the margarine and sugar together. Add the eggs one at a time.
- Sift the flour, baking powder, and baking soda together. Add to the creamed mixture alternately with the sour cream, ending with the flour mixture.
- Stir in the vanilla. Fold in 1 cup of the cranberries.
- Pour half of the batter into a greased 10-inch tube pan, then cover with the remaining batter.
- Sprinkle lightly with brown sugar and cinnamon.
- Bake at 325 degrees for one hour.
Goes well with
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