This is my mother’s recipe and it has not failed me yet! My favorite part about this recipe is the whole cranberry
sauce that really makes this a special dish. The brown sugar and the chopped nuts make my whole house smell
really good – a great wintertime dish!
1 cup sugar
½ cup butter at room temperature
2 eggs, beaten
2 cups sour cream
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
½ cup chopped nuts (I use pecans)
1 teaspoon cinnamon
½ cup brown sugar
⅓ cup whole cranberry sauce (see photo)
1 Angel food cake pan (see photo)
Cream together the butter and sugar then add the eggs, sour cream and vanilla.
Add the flour, baking powder and baking soda and combine. This mixture will get a little heavy, so break out a
mixer or a strong spoon to stir with. Combine well.
Next, pour only about 1/3 of the batter into the very well greased angel food cake pan. Sprinkle ½ of the nuts,
cinnamon and brown sugar into the pan on top of the batter you just poured. Then add about ½ of the cranberry
sauce too, in very small amounts, but be careful. If you put in too much cranberry sauce at this point the cake will be
too mushy. This will make a nice delicious center of the cake. After all this then pour in all the rest of the batter then
top it all off with all the rest of the nuts, cinnamon, brown sugar and cranberry sauce.
Bake at 350 degrees for about 45 minutes and enjoy!
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