Cranberry Ripple Cake

• flour↗2 cups
• baking powder↗1 teaspoon
• baking soda↗1 teaspoon
• salt↗1⁄4 teaspoon
• butter↗1⁄2 cup

  softened

• sugar↗1 cup
• almond extract↗1 teaspoon
• eggs↗2
• sour cream↗1 cup
• dried cranberries↗1⁄4 cup
• whole berry cranberry sauce1 cup
• chopped pecans (small can)1⁄2 cup
• brown sugar↗1 tablespoon

Step-by-step instructions

1. 1

   Prep a 10 inch tube pan with butter and dust with flour, set aside.

2. 2

   Stir together flour, baking powder, baking soda and salt.

3. 3

   Beat butter 30 seconds.

4. 4

   Add sugar and extract and beat until fluffy.

5. 5

   Add eggs, beat well.

6. 6

   Add flour mixture and sour cream alternating to creamed mixture until smooth.

7. 7

   Mix in dried cranberries Spread half of batter into a greased and floured 10 inch tube pan.

8. 8

   Spoon 1/2 C cranberry sauce over batter.

9. 9

   Spoon remaining batter over sauce.

10. 10

    Top with remaining cranberry sauce.

11. 11

    Sprinkle pecans and sugar mixture on top.

12. 12

    Bake at 350° for 40-50 minutes.

13. 13

    Cool 10 minutes and remove from pan and place on wire rack.