Cranberry Ripple Cake

By cuznvin

Ingredients

• # 2 cups flour
• # 1 teaspoon baking powder
• # 1 teaspoon baking soda
• # 1/4 teaspoon salt
• # 1/2 cup butter, softened
• # 1 cup sugar
• # 1 teaspoon almond extract
• # 2 eggs
• # 1 (8 ounce) container sour cream
• # 1/4 cup dried cranberries
• # 1 (8 ounce) can whole berry cranberry sauce
• # 1/2 cup chopped pecans (small can)
• # 1 tablespoon brown sugar

Preparation

Step 1

# Prep a 10 inch tube pan with butter and dust with flour, set aside.
# 2 Stir together flour, baking powder, baking soda and salt.
# 3 Beat butter 30 seconds.
# 4 Add sugar and extract and beat until fluffy.
# 5 Add eggs, beat well.
# 6 Add flour mixture and sour cream alternating to creamed mixture until smooth.
# 7 Mix in dried cranberries Spread half of batter into a greased and floured 10 inch tube pan.
# 8 Spoon 1/2 C cranberry sauce over batter.
# 9 Spoon remaining batter over sauce.
# 10 Top with remaining cranberry sauce.
# 11 Sprinkle pecans and sugar mixture on top.
# 12 Bake at 350° for 40-50 minutes.
# 13 Cool 10 minutes and remove from pan and place on wire rack.