| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Tasteofhome |
12 |
servings |
INGREDIENTS
| 1/4 |
c |
Almonds; chopped |
| 1 |
c |
Sugar |
| 1/2 |
c |
Butter; softened |
| 1 |
ts |
Vanilla |
| 2 |
|
Eggs |
| 2 |
c |
All-purpose flour |
| 1 1/4 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
c |
Sour cream |
| 1 |
c |
Whole berry cranberry sauce |
| 1/4 |
c |
All-purpose flour |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Chopped almonds |
| 1/4 |
ts |
Vanilla |
| 2 |
tb |
Butter |
INSTRUCTIONS
TOPPING
Sprinkle almonds over the bottom of a greased 9" springform pan; set
aside. In a mixing bowl, cream the sugar, butter and vanilla; beat on
medium for 1-2 minutes. Add eggs, one at a time, beating well after
each. Combine dry ingredients; add to batter alternately with sour
cream. Mix well. Spread 3 cups over almonds. Spoon cranberry sauce
over batter. Top with remaining batter. For topping, combine flour,
sugar, almonds and vanilla; cut in butter until crumbly. Sprinkle
over batter. Bake at 350 degrees for 70-75 minutes or until a wooden
pick inserted near the center comes out clean. Cool in pan on a wire
rack for 15 minutes; remove sides of pan. Serve warm.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: TASTE OF HOME DEC/JAN 1996
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