Recipe By LINDA MAUGERI
Rating
Published Jun 19th
Prep 20m Cook 1h Additional 10m Ready In 1h 30m
Servings 1 9-inch springform pan Calories 436.7

I received this recipe a couple of years ago from a friend and get rave reviews from everyone each time I prepare it. It is not only delicious, but very pretty for a holiday table. Great for Thanksgiving or Christmas.

Recipe Ingredients

  • ½ cup butter
  • 2 cups white sugar
  • 2 tablespoons water
  • 1 teaspoon ground cinnamon
  • 1 (12 ounce) bag fresh or frozen cranberries
  • 1 ½ cups cake flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons butter, softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¾ cup sour cream

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan. Wrap aluminum foil around the outside of the bottom to prevent leaking.
  2. 2 Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared pan.
  3. 3 Sift together the flour, baking soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the pan.
  4. 4 Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform pan.

Nutrition Facts

  • Calories 436.7
  • Carbohydrate 68.9 g
  • Cholesterol 72.9 mg
  • Fat 17.5 g
  • Fiber 1.7 g
  • Protein 3.2 g
  • Saturated Fat 10.7 g
  • Sodium 267.6 mg
  • Sugar 51.9 g

Reviews

  1. I used a parchment lined 9 x13 pan and it turned out great.
  2. This cake was delicious and pretty easy to make - I am not a baker, savoury is more my speed, but I was asked to bring a nut safe dessert to a New Year's Eve dinner and fortunately this one caught my attention. I made it pretty much according to the recipe, though combined suggestions - Read more ...
  3. I like the tartness of cranberries so I reduced the sugar by half left out the cinnamon added lemon zest & used lemon juice in place of the water. I also used only 3 tbsp of butter instead of the 1/2 cup it calls for & it was still quite buttery and sweet. So if - Read more ...
  4. Yum yum! I made this as directed except for AP flour as I had no cake flour on hand. It was delicious! Pretty sweet though. Maybe I will cut down on the sugar a bit next time. I also like the reviewers who suggested the orange zest orange juice and then garnishing with orange slices. - Read more ...
  5. Being overly careful I lined the bottom of my pan with three layers of foil. I still had a terrible mess in the bottom of my oven. I had to bake this for at least an hour and 20 minutes. At 50 minutes it would have been a runny mess. I added the zest of - Read more ...
  6. Two things - really do cover the bottom of the Springform generously with foil without holes because the syrup will leak through and burn in the oven (and set off all your smoke detectors). I went by guess and by golly for a holiday party though and it turned out fine. Great recipe!
  7. Really amazing!! I baked gluten-free with 2 Tbsp tapioca flour 1/2 C oat flour and the remaining with Brown rice flour. It was a bit too sweet and I think I am going to cut down the sugar in both the sauce and in the cake next time. Boyfriend loved it and cannot wait for - Read more ...
  8. This is a great holiday cake... I did substitute a few things...I omitted the cinnamon and used 1 tblsp of orange zest and I arranged orange slices in a spiral in the pan and arranged the cranberries around them... added 1/4 cup fresh crushed cranberries and 1/4 cup of orange juice to the cake batter - Read more ...
  9. I love this cake. My mom made it for us on Christmas (changed it to 1 C sour cream) and used a vanilla sauce that consisted of 1/2 C melter butter 1 C sugar 1 tsp Vanilla and 1/2 C evaporated milk...It literally melted in our mouths. We weren't so sure about the tangy-ness to - Read more ...

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more