|Recipe from: chewnibblenosh|
Image credit: Christine
Sour Cream Cranberry-Almond Pound Cake
“This cake can be made ahead. Just wrap it tightly in foil or plastic wrap. Sprinkle with powdered sugar before serving.” Christine
½ cup dried cranberries
¼ cup amaretto
4 oz. almond paste
1 cup plus 2 Tbsp. butter, softened and divided
2¼ cups sugar, divided
½ tsp. almond extract
3 cups all-purpose flour
1¼ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup (8 oz) sour cream
2 cups fresh cranberries
Powdered sugar, for dusting
Preheat the oven to 325*F.
Grease and flour a 10 inch fluted Bundt pan.
In a small saucepan, heat the amaretto and dried cranberries until they come to a boil.
Reduce the heat and simmer for 5 minutes, uncovered.
Set aside to cool.
Combine the flour, baking powder, baking soda, and salt.
In a large bowl, beat the almond paste, ¼ cup of the sugar, and half of the butter together
Add the remaining butter and sugar, and continue to beat until fluffy.
Beat in the eggs, one at a time, and beating well after each egg addition.
Beat in the almond extract.
Gradually add in the dry ingredients, a bit at a time, alternating additions with the sour
cream, until all of both are incorporated and the batter is thick and rich.
Fold in the fresh cranberries and the cranberries you've soaked in amaretto.
Transfer the batter to the prepared Bundt pan.
Even out the top of the cake with a spatula, and place in the preheated oven.
Bake for 55-65 minutes, or until the cake springs back at the touch and a cake tester poked
in the center of the cake comes out clean.
Allow to cool in the pan for ten minutes on a wire rack.
Flip the cake out of the pan and allow to cool completely on the wire rack.
Before serving, sift a bit of powdered sugar over the top of the cake.
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