Cranberry Breakfast Cake

MAKES ONE 9-INCH SQUARE CAKE

 1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream (we use reduced fat)
1 teaspoon vanilla
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup chopped walnuts
 

In a large mixing bowl, cream the butter and sugar. Add the eggs and mix well. In another bowl, combine the flour, baking powder, baking soda and salt. Add the dry mixture to the creamed mixture, alternating with the sour cream. Stir in the vanilla.

Preheat oven to 350° F. Grease a 9-inch square cake pan. Spoon one-third of the batter into the bottom of the pan. Top with one-third of the cranberry sauce. Repeat the layers twice. Sprinkle with the nuts. Bake for 55 to 60 minutes. Remove from oven and let cool on cooling racks. Cut into serving pieces.

Notes: May be served warm, room temperature or cold. This cake freezes well. Wrap individual pieces in waxed paper and place in a freezer bag.

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