| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Cakes, Fruits |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Margarine |
| 1 1/4 |
c |
Granulated sugar; divided |
| 1 |
ts |
Vanilla |
| 3 |
|
Eggs |
| 2 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 1/4 |
c |
Sour cream |
| 2 |
c |
Chopped cranberries |
| 1/4 |
c |
Lightly packed brown sugar |
| 2 |
tb |
All-purpose flour |
| 2 |
tb |
Chopped almonds |
| 1 |
tb |
Margarine |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
TOPPING
CREAM thoroughly margarine, 1 cup sugar and vanilla in large bowl with
electric mixer. ADD eggs, one at a time, beating until light and fluffy.
COMBINE flour, baking powder, baking soda and salt. Add flour mixture and
sour cream alternately to creamed mixutre, ending with flour. (Batter will
be fairly thick). Combine cranberries with remaining 1/4 cup sugar. Spread
half the batter in greased 10 " springform pan, sprinkle with cranberries;
top with remaining batter. COMBINE topping ingredients; sprinkle over
batter. BAKE at 350 F for 50 to 55 min. Serve warm or cool.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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