CRANBERRY CRUNCH CAKE

CRANBERRY CRUNCH CAKE image

Yield 12-16 servings

Number Of Ingredients 15

TOPPING:
3/4 chopped almonds, pecans or walnuts
4 tsp sugar
1/2 tsp cinnamon
BATTER:
1/2 c butter
1 cup sugar
2 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 1/2 tsp almond extract
1 16-ounce can whole berry cranberry sauce

Steps:

PREHEAT over to 350 degrees. GREASE a tube pan and SPRINKLE combined topping ingredients on bottom. Set aside. CREAM butter and sugar. ADD eggs, beating well. SIFT flour, baking powder, baking soda and salt together. STIR almond extract into sour cream. MIX flour mixture and sour cream alternately into the butter mixture. POUR half of the batter into the prepared pan. Carefully SPREAD cranberry sauce over batter. POUR remaining batter over cranberry sauce. BAKE 55 minutes. COOL 5 minutes in inverted pan. SERVE warm.