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It’s cranberry month!  This delicious cake has a tangy ribbon of cranberry sauce running through the middle.

  • 2 c. flour – I used 1c. all purpose & 1c. whole wheat pastry
  • 1 t. baking powder
  • 1 t. baking soda
  • ½ c. margarine
  • 1 c. sugar
  • ½ t. almond flavoring
  • 2 eggs
  • 8 ounces sour cream – light or fat-free
  • 1 c. whole cranberry sauce
  • ½ c. chopped pecans (optional)
  1. Whisk together flour, baking powder and soda.  Set aside.
  2. Cream margarine and sugar.  Add flavoring and beat in the eggs.
  3. Add flour mixture and sour cream alternately to creamed mixture, beating after each addition till smooth.
  4. Spread half the batter in a greased and floured 10-inch tube pan.  Spoon ½ cup cranberry sauce over batter.  Spoon remaining batter evenly over sauce.  Top with remaining cranberry sauce.  Sprinkle pecans on top (if desired).
  5. Bake at 350 degrees for 40 – 50 minutes.  Cool 10 minutes.  Remove from pan and cool on wire rack.

Source:  This recipe is from a friend and mentor, Meredith Pearson.  
Lisa Farmer, Nutrition Coordinator, YMCA of Greater Kansas City

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