Sour Cream cake.
Ingredients.
1 3/4 stick butter at room temperature
2 1/2 cups sugar
3 tsp yogourt
2 tsp almond flavor
2 cups flour
2 tsp baking powder
dash salt
1/4 cup ground almonds
1 cup sour cream
1 cup dried cranberries
1/2 cup sliced almonds
1/2 cup brown sugar
Powder sugar
Preparation.
Preheat oven to 325F.
Grease and lightly flour a 10 inch bundt or similar pan.
Cream butter and sugar fluffy.
Add yogourt and almond flavoring and salt till well mixed. Alternately add flour mixed with baking powder with the sour cream blending till well mixed.
Stir in ground almonds and cranberries. Place batter in pan cranberries. Sprinkle with the almonds and then sprinkle evenly with brown sugar pressing into batter lightly with back of spoon.Bake until tested done with toothpick about 70 to 90 minutes.
Cool in pan for 15 minutes then carefully unmold cake unto platter. Let cool. Dust heavily with powder sugar. Flavors Improves with age, store leftovers in refrigerator.