Sour Cream Cranberry Cake
A moist, flavorful cranberry cake featuring tart cranberry sauce and a tender crumb, perfect for holiday gatherings or cozy dessert occasions.
Ingredients
Instructions
- Combine margarine or butter with sugar and beat until well blended.
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream, vanilla, baking powder, and flour until smooth.
- Pour half of the batter into a greased and floured tube or Bundt pan.
- Spread one 8-ounce can of whole cranberry sauce over the batter.
- Top with the remaining batter and smooth the surface.
- Bake at 350°F (175°C) for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For a richer flavor, use unsalted butter instead of margarine. You can substitute half of the flour with almond flour for a nuttier texture. If you prefer a bit of zest, add a tablespoon of orange zest to the batter. This cake is moist and can be enjoyed as a dessert or a breakfast treat, making it a versatile addition to your collection of American recipes.
Serving Suggestions
Serve the Sour Cream Cranberry Cake with a dusting of confectioners' sugar on top for a beautiful presentation. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful brunch, consider serving it alongside a fresh fruit salad or cheese muffins for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm them in the oven at 300°F (150°C) for 5-10 minutes. This will help maintain the cake's moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Cranberry Cake contains roughly 318 calories, with 5g protein, 63g carbohydrates, and 3g fat. It is a good source of iron (12% of the Daily Value) and protein (10% of the Daily Value).
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).
Frequently Asked Questions
Can I use fresh cranberries instead of canned cranberry sauce?
Yes, you can use fresh cranberries, but you'll need to sweeten them. Cook 2 cups of fresh cranberries with 1 cup of sugar and a splash of water until they burst and thicken. This will give you a similar flavor profile to the canned sauce.
What can I do if my cake is too dense?
If your cake turns out dense, ensure that you're measuring flour correctly by spooning it into the measuring cup and leveling it off. Also, avoid overmixing the batter once the flour is added, as this can lead to a tough texture.
How can I make this cake more festive for the holidays?
To make the cake more festive, consider adding spices like cinnamon or nutmeg to the batter. You can also top the cake with a simple glaze made from powdered sugar and milk, and decorate it with fresh cranberries or a sprinkle of chopped nuts for a seasonal touch.
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).