Sticky Berry Cake

• 8 tbsp (1 stick) butter, chopped, at room temperature
• 1 1/2 cups granulated sugar
• 3 None eggs, at room temperature
• 1/2 cup self-rising flour
• 1/4 cup flour
• 3/4 cup ground almonds
• 1/4 cup sour cream
• 1 1/3 cups raspberries
• 1 cup cranberry juice
• 1 None cinnamon stick

1. Preheat the oven to 350u0b0F. Grease an 8-inch tube pan.
2. Beat butter and 1 1/4 cups of the sugar in a large bowl with an electric mixer on medium speed until light and creamy. Add eggs, one at a time, beating lightly after each addition.
3. Sift combined flours over butter mixture. Add ground almonds and sour cream; fold until just combined. Add raspberries; fold until just combined. Spoon mixture into prepared pan, smoothing top with a spatula.
4. Bake for 45 mins or until a toothpick inserted inserted into the center comes out clean. Cool in pan for 5 minutes. Remove from pan; place on a wire rack set over a baking pan. Poke several holes over top of cake with a thin skewer.
5. Mix cranberry juice, cinnamon and remaining 1/4 cup sugar in a saucepan on low heat. Simmer for 2 mins or until sugar dissolves. Increase heat to high. Bring to a boil. Boil for 5 mins or until syrupy. Pour hot syrup evenly over top and sides of cake. Cool completely before serving.

butter, sugar, eggs, flour, flour, ground almonds, sour cream, raspberries, cranberry juice, cinnamon stick

Taken from recipes-plus.com/api/v2.0/recipes/22698 (may not work)