2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup (1 stick) butter
1 1/4 cup sugar, divided
3 eggs
1/2 teaspoon vanilla
3/4 cup sour cream
2 cups cranberries (fresh or frozen)
Spray or butter a bundt pan or 8 inch springform pan. Chop the cranberries coarsely and add 1/4 cup of sugar. Set aside. In a small bowl whisk together to combine the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large mixing bowl cream together the butter and one cup of sugar until fluffy, using an electric mixer. Add the eggs one at a time, beating together the mixture after each addition. Add the sour cream and vanilla and mix. Add the dry ingredients and mix thoroughly. Place have the batter in the pan then place the cranberries on top of the batter, leaving a little space between the berries and the side of the pan. Spread the remaining batter evenly over the top of the berries.
Bake at 350 degree for 50 minutes or until a toothpick inserted comes out clean.
Courtesy of Cooking with Amy