Topping:
2/3 cup packed brown sugar
1/3 cup butter
1/4 tsp cinnamon
1 1/4 cups cranberries
2/3 cup packed brown sugar
1/3 cup butter
1/4 tsp cinnamon
1 1/4 cups cranberries
Main Ingredients:
1/2 cup butter softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
500 ml sour cream
- From topping ingredients list: In sauce pan, bring sugar, butter, and cinnamon to boil over medium heat, stirring
- Pour into a greased 9 inch springform pan
- Sprinkle with cranberries and set aside
- Move on to main ingredients
- In large bowl, beat butter with sugar until fluffy
- Beat in eggs, one at a time, and vanilla
- Stir together flour, baking powder, baking soda, cinnamon, and salt
- Using wooden spoon, stir half into creamed mixture
- Stir in sour cream and remaining flour mixture
- Spread butter over cranberry layer, pushing butter higher around the edge
- Wrap foil around bottom of pan, set on baking sheet
- Bake in 350 oven for 1 hour or until cake tester comes out clean
- Let cool in pan for 10 minutes then move onto serving platter and serve warm