This cranberry sour cream cake 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
- butter: 0.5 cup
- white sugar: 1 cup
- vanilla extract: 1 tsp
- eggs: 3 piece
- all-purpose flour: 2 cups
- baking powder: 2 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- ¼ cups sour cream: 1 piece
- fresh cranberries: 2 cups (chopped)
- white sugar: 0.25 cup
- brown sugar: 0.25 cup
- all-purpose flour: 2 Tbsp
- almonds: 2 Tbsp (chopped)
- butter: 1 Tbsp
- ground cinnamon: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
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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.
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Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup white sugar in a bowl and spread cranberries over batter; top with remaining batter. Stir brown sugar, 2 tablespoons flour, almonds, 1 tablespoon butter, and cinnamon together in a bowl until topping looks like crumbs. Sprinkle topping evenly over cake.
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Bake in the preheated oven until cake is lightly browned and a toothpick inserted into center comes out clean or with moist crumbs, 50 to 55 minutes.
