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)
- Whisk together flour, baking powder and soda. Set aside.
- Cream margarine and sugar. Add flavoring and beat in the eggs.
- Add flour mixture and sour cream alternately to creamed mixture, beating after each addition till smooth.
- 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).
- 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