Rating: 4.5 stars
188 Ratings
  • 5 star values: 128
  • 4 star values: 47
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

cook:
55 mins
total:
1 hr 15 mins
prep:
20 mins
Servings:
14
Yield:
1 -9 or 10 inch tube pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.

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  • 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 Facts

248 calories; protein 3.3g; carbohydrates 34.7g; fat 10.9g; cholesterol 51.2mg; sodium 277mg. Full Nutrition
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