Edna's Cranberry Cake

This cranberry cake hides a gorgeous ribbon of whole cranberry sauce sandwiched between two layers of tender sour cream batter. Slice into it and you get that beautiful red streak running through every piece, plus a crunchy walnut topping that browns in the oven.

The sour cream in the batter does double duty: it keeps the crumb incredibly moist and adds a subtle tang that pairs naturally with the sweet-tart cranberry filling. With both baking powder and baking soda working together, the cake rises tall and light despite the heavy cranberry layer in the middle.

Layering is simple. Half the batter goes in the buttered tube pan, then the whole can of cranberry sauce gets spread on top, followed by the remaining batter and a handful of chopped walnuts. The cranberry sauce holds its shape during baking and creates a distinct fruity layer rather than blending into the cake.

Kitchen Tips

• Butter the tube pan generously. Sour cream cakes stick more than standard butter cakes.
• Use whole berry cranberry sauce, not jellied. The whole berries create a more interesting texture and defined layer.
• Spread the cranberry sauce gently over the first batter layer without pressing down. You want two distinct layers, not a swirl.
• Test with a toothpick away from the cranberry layer. The sauce stays sticky even when the cake is fully done.

Variations

• Add a teaspoon of orange zest to the batter for a cranberry-orange combination.
• Use pecans instead of walnuts for a milder, sweeter nut topping.
• Drizzle a simple powdered sugar glaze over the cooled cake for a more finished look.