I forgot where I found this recipe last year, but I made it for my friends and they loved it. I loved it because it got rid of the whole berry cranberry sauce I got by accident around Thanksgiving. This year, I got the cranberry sauce again, but only to make this awesome recipe.
Cranberry Almond cake
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs, room temp.
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 can whole cranberry sauce, divided into 3rds
1/2 cup sliced almonds
In a large bowl, cream butter(or margarine) and sugar for about 5 minutes.
Meanwhile, combine the flour baking powder, baking soda and salt. Set aside.
After sugar and butter are creamed, add in eggs one at a time. Make sure the eggs are fully incorporated.
Add the flour mixture to the creamed mixture, alternating between sour cream. Start with the flour and end with the flour.
Mix a 3rd of the cranberry sauce into the cake batter. Spread half of the batter into a greased bundt pan and top with another 3rd of the cranberry sauce. Repeat layers and then top with the almonds.
Bake at 350 degrees for 55 minutes, or until a butter knife or toothpick inserted in the center comes out clean.
Leave in the pan for 10 minutes and then move to a wire rack to completely cool.
*You can add a powdered sugar glaze to the top of the cake, but I would taste it first to see if it’s already sweet enough for you. We thought it was too sweet with the glaze last year, so we did it without glaze this year.