This old family recipe is delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream.
| Prep Time: | 20m |
| Cook Time: | 55m |
| Ready in: | 1h 15m |
| Yield: | 1 -9 or 10 inch tube pan |
| Ingredients | |
| 1/2 cup butter 1 cup white sugar 2 eggs 1 teaspoon almond extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 1 (8 ounce) can whole cranberry sauce | |
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
- Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
- Bake 55 minutes in the preheated oven, until golden brown.
| Nutrition Information Servings Per Recipe: 14 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 249 cal | Total Fat: | 10.9 g | Cholesterol: | 55 mg | |||
| Sodium: | 296 mg | Carbohydrates: | 34.7 g | Fiber: | 0.7 g | |||
| Protein: | 3.3 g | |||||||
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