Cranberry Ripple Cake
Cranberry Ripple Cake offers a moist, tender crumb with vibrant cranberry swirls and a crunchy nut topping, perfect for festive gatherings and sweet tooth cravings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a bowl, stir together flour, baking powder, soda, and 1/4 teaspoon salt.
- In a large bowl, beat margarine, sugar, eggs, and almond extract until well combined.
- Add flour mixture and sour cream alternately to the beaten mixture, beating at low speed until smooth.
- Spread half of the batter into the prepared pan.
- Spoon 1/2 cup of cranberry sauce over the batter.
- Top with the remaining batter, spreading it out as much as possible over the cranberry sauce.
- Dot the remaining cranberry sauce over the top of the batter.
- Sprinkle chopped nuts on top of the batter.
- Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes.
- Remove from pan and cool completely on a rack.
Nutrition & Diet Analysis (per serving)
666
kcal
33% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).