I received this recipe a couple of years ago from a friend and get rave reviews from everyone each time I prepare it. It is not only delicious, but very pretty for a holiday table. Great for Thanksgiving or Christmas.
Ingredients
- butter: 0.5 cup
- white sugar: 2 cups
- water: 2 Tbsp
- ground cinnamon: 1 tsp
- bag fresh or frozen cranberries: 1 piece (12 ounce)
- ½ cups cake flour: 1 piece
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- butter: 6 Tbsp (softened)
- white sugar: 0.5 cup
- brown sugar: 0.5 cup
- eggs: 2 piece
- vanilla extract: 1 tsp
- sour cream: 0.75 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan. Wrap aluminum foil around the outside of the bottom to prevent leaking.
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Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared pan.
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Sift together the flour, baking soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the pan.
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Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform pan.
