Cake:
¼ lb. butter, softened 1 cup sugar 2 eggs, lightly beaten 1 teaspoon vanilla extract ½ pint sour cream 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 ½ cups fresh cranberries roughly chopped Topping: ½ cup chopped nuts (pecans or walnuts) ½ cup shredded coconut ½ cup sugar 1 teaspoon cinnamon Mix topping ingredients in a bowl and reserve. Cream butter and sugar together until light. Beat in eggs, vanilla and sour cream one at a time. Sift together dry ingredients and add to mixture one third at a time. Fold in chopped cranberries. Spread half the batter in a greased and floured tube pan. Sprinkle with half the topping. Spread remaining batter on top and sprinkle with remaining topping. Bake in a 350 degree oven for 35 to 40 minutes. Let cool in the pan before removing.
1 Comment
11/12/2018 05:15:18 am
My boyfriend and I will definitely love this cake! My boyfriend, Jack, loves coffee, while on the other hand, I really love cranberries. I am not a fan of coffee because I think it is bitter and sour. Jack, on the other hand, does not like cranberries because he thinks that it is too sweet for his liking. That being said, we had our little fights regarding this situation. This is why I am very grateful for this recipe. I will definitely recommend this to my boyfriend and make it in our free time.
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AuthorPeg Cochran also writing as Meg London.. Archives
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