INGREDIENTS

INSTRUCTIONS

Melt 1/2 cup butter in small saucepan. Add 1 1/2 cups granulated
sugar, water and cinnamon. Cook, stirring until sugar dissolves,
about 3 minutes. Stir in cranberries. Pour mixture into generously
greased 9-inch springform pan and spread evenly. Wrap outside of pan
with foil to prevent leakage and place pan on baking sheet. Set
aside. Sift flour, baking soda and salt. Set aside. With mixer on
medium-low speed, mix remaining 6 tablespoons butter, remaining 1/2
cup granulated sugar and brown sugar until smooth and fluffy, about 1
minute. Add eggs, 1 at a time, mixing well after each addition. On
low speed, add 1/2 flour mixture and mix until well combined. Add
sour cream and vanilla and mix until well combined. Add remaining
flour mixture and mix until smooth. Pour batter over cranberries in
springform pan and spread evenly. Bake at 350 degrees on middle rack
of oven until cake is golden brown or toothpick comes out clean,
about 50 minutes. Set on rack to cool 10 minutes. Run knife around
edge to loosen cake. Invert onto plate. Remove foil, ring and
springform pan bottom. Can be made up to 2 days ahead and kept at
room temperature, covered airtight. To serve, cut into wedges. Yields
14 to 16 servings.
Each of 16 servings: 292 calories, 193 mg sodium, 58 mg cholesterol,
13 grams fat, 43 grams carbohydrates, 2 grams protein, 0.31 gram fiber
Recipe Source: Los Angeles Times - 11-22-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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