Description
Moist and tender Cranberry Almond Cake loaded with fresh tart cranberries, a crunchy sliced almond topping, and sweet almond glaze.
Ingredients
Cake:
1 ⅔ cups (210g) all purpose flour, spooned and leveled or weighed
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
6 tablespoons (85g) softened unsalted butter OR 6 tablespoons (90ml) vegetable oil, see note
⅔ cup (134g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1¼ teaspoons pure almond extract
⅔ cup (160g) sour cream, room temperature
2 tablespoons milk
2 generous cups (204g) fresh cranberries
Almond topping:
3 tablespoons (43g) unsalted butter, softened
⅓ cup (67g) granulated sugar
scant ¼ cup (28g) all purpose flour, spooned into the measuring cup
⅛ teaspoon pure almond extract
½ cup (55g) sliced almonds
Icing:
½ cup (60g) powdered sugar
2–3 teaspoons milk
couple drops pure almond extract
Instructions
1. Preheat oven to 350°F (175°C), grease a 9-inch pan, and whisk flour, baking powder, baking soda, and salt in a bowl.
2. Beat softened butter and sugar for 2 minutes, then beat in eggs, vanilla extract, and almond extract until creamy.
3. Mix in sour cream and milk, fold in dry flour mixture, fold in fresh cranberries, and spread into prepared pan.
4. Mix softened butter, sugar, flour, almond extract, and sliced almonds with a fork until crumbly.
5. Scatter almond topping over batter and bake for 40 to 48 minutes until a toothpick comes out clean; cool for 20 minutes.
6. Whisk powdered sugar, milk, and almond extract until smooth, drizzle over warm cake, slice, and serve.
Notes
Use fresh cranberries for best texture. Tent with foil at 30 minutes if almonds brown too quickly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast / Cake
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 330
- Sugar: 32g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 16g
- Protein: 5g