Introduction to Almond Cranberry Cake Delight
Let me tell you about my new favorite baking adventure: the Almond Cranberry Cake Delight! Picture a soft, moist cake filled with juicy cranberries and topped with crunchy almonds. It’s like a warm hug on a busy day, perfect for when you’re juggling work, family, and your own needs. This delightful cake not only fills your home with a heavenly aroma but also impresses your loved ones. Whether it’s a quick dessert for a weeknight dinner or a charming treat for guests, this cake has you covered. Trust me, once you taste it, you’ll be reaching for seconds!
Why You’ll Love This Almond Cranberry Cake Delight
This Almond Cranberry Cake Delight is the perfect blend of flavors and convenience. It’s incredibly easy to whip up, taking only about 20 minutes of prep time. Trust me, even on the busiest days, you can manage this cake. The taste is simply divine, with a hint of almond and bursts of tart cranberries. Plus, who can resist that crunchy topping? It’s a crowd-pleaser, no matter the occasion!
Ingredients for Almond Cranberry Cake Delight
Creating the Almond Cranberry Cake Delight is a breeze, especially when you have the right ingredients ready to go. Here’s what you need:
- All-purpose flour: This is the backbone of your cake, giving it structure and stability.
- Baking powder and baking soda: Together, they provide the perfect leavening to create a light, fluffy cake.
- Salt: Just a pinch enhances the sweetness and balances flavors in the cake.
- Unsalted butter or vegetable oil: Both options bring moisture and richness; butter adds flavor, while oil keeps it tender.
- Granulated sugar: Sweetness is essential; it caramelizes and adds that beautiful golden crust.
- Eggs: These bind everything together while providing moisture and a light texture.
- Vanilla extract: This classic flavor adds warmth and a hint of sweetness.
- Almond extract: A must for that signature almond flavor; it complements the cranberries wonderfully.
- Sour cream: This rich ingredient keeps the cake moist and adds a subtle tang.
- Milk: A touch of milk helps to achieve the perfect batter consistency.
- Fresh cranberries: These tart gems provide bursts of flavor and color throughout the cake.
For the topping:
- Unsalted butter: This binds the topping together and adds a rich flavor.
- Granulated sugar: Sweetens the topping, making it deliciously crunchy.
- All-purpose flour: Helps create a crumbly texture for the almond topping.
- Sliced almonds: These add a delightful crunch and nutty flavor to the cake.
To finish off with a drizzle:
- Powdered sugar: This is perfect for that sweet glaze.
- Milk: Blend it with the powdered sugar to reach the desired consistency for drizzling.
- Almond extract: A few drops enhance the flavor even more!
Exact quantities can be found at the bottom of the article and are available for printing.
How to Make Almond Cranberry Cake Delight
Preheat the Oven and Prepare the Pan
First things first, let’s get that oven cranked up! Preheat it to 350°F, making sure the rack is in the center for even baking. While that’s heating, grease a 9×9 inch or 8×11 inch baking pan. I like to use some butter or cooking spray to ensure it won’t stick. This step is crucial for a smooth release later on, so don’t skip it!
Mix the Dry Ingredients
Now, grab a bowl and combine your all-purpose flour, baking powder, baking soda, and salt. Whisk them together until they’re well mixed, and then set this bowl aside. This combination will deliver that perfect rise and fluffy texture to your Almond Cranberry Cake Delight. It’s like the foundation of a house; you need it solid for everything to stand tall!
Cream the Butter and Sugar
In another mixing bowl, it’s time to bring the butter or vegetable oil into the spotlight! Beat it together with granulated sugar until it’s creamy and smooth. If you’re using butter, aim for about 1-2 minutes; with oil, about 30 seconds will do the trick. Add in those eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts until they’re perfectly blended. The aroma will make you swoon! This is the heart of your cake, bringing all those lovely flavors together.
Combine Wet and Dry Ingredients
Now comes the fun part—combining everything! Take half of your dry mixture and gently beat it into the wet ingredients. This step is crucial, so don’t overmix—just combine until a bit of flour is still visible. Next, fold in the sour cream and milk, bringing moisture and tanginess to the batter. Finally, add the remaining dry ingredients and fold in the fresh cranberries with a rubber spatula. Be gentle; you want those ruby-red jewels to stay intact!
Prepare the Topping
Let’s not forget about the crunchy topping! In a small bowl, mix together the softened unsalted butter, granulated sugar, flour, and almond extract using a fork. Keep working until the butter is mashed and everything is crumbly. Finally, fold in the sliced almonds for that delightful crunch. This topping is what makes your Almond Cranberry Cake Delight so special!
Bake the Cake
Pour your luscious batter into the prepared pan and smooth the top with a spatula. Now, sprinkle that crunchy almond topping all over the surface. Pop the pan into your preheated oven and bake for 28 to 38 minutes. Remember, start checking at the 28-minute mark. You’ll want to stick a toothpick in the center—if it comes out clean or with moist crumbs, your cake is ready!
Drizzle the Icing
Once your cake has cooled on a wire rack, it’s icing time! In a small bowl, whisk together powdered sugar, milk, and a splash of almond extract until smooth. Adjust the consistency to your liking; it should be pourable but thick enough to hold its shape. Finally, drizzle this sweet glaze over the cooled cake, letting it cascade down the sides like a sweet waterfall!
Tips for Success
- Ensure all ingredients are at room temperature for smoother blending.
- Don’t overmix when combining wet and dry ingredients; a few lumps are okay!
- Use fresh cranberries for the best flavor and color.
- Check for doneness by inserting a toothpick in the center; no batter should cling.
- Store leftover cake in an airtight container to keep it fresh for days.
Equipment Needed
- Mixing Bowls: Use glass or stainless steel for easy mixing; no plastic, please!
- Hand or Stand Mixer: A hand mixer works fine; if you have a stand mixer, it saves time.
- Measuring Cups and Spoons: Essential for accuracy; consider nesting sets for easy storage.
- Baking Pan: A 9×9 inch or 8×11 inch pan works; you can use glass or metal.
- Spatula: A rubber spatula helps with folding and scraping every last bit!
Variations
- Coconut Almond Variation: Add 1/2 cup of shredded coconut for a tropical twist that pairs beautifully with the almond flavor.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this cake suitable for gluten-sensitive friends and family.
- Chocolate Chip Addition: Fold in 1/2 cup of semi-sweet chocolate chips along with the cranberries for a rich and decadent upgrade.
- Spice it Up: Add a teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor that complements the cranberries.
- Nut-Free Version: Simply omit the sliced almonds from the topping to make the cake nut-free, ensuring everyone can enjoy a slice!
Serving Suggestions for Almond Cranberry Cake Delight
- Serve warm with a scoop of vanilla ice cream for a delightful contrast.
- Pair with a cup of hot tea or coffee to enhance your afternoon break.
- Presentation tip: Dust with powdered sugar before serving for a pretty touch.
- Top slices with whipped cream and extra cranberries for a festive look.
FAQs about Almond Cranberry Cake Delight
Can I use frozen cranberries in this recipe?
Yes, frozen cranberries work just as well! Just toss them directly into the batter without thawing. They’ll add a lovely tartness to your Almond Cranberry Cake Delight.
How can I store leftover Almond Cranberry Cake Delight?
Keep any leftover cake in an airtight container at room temperature for up to three days. You can also refrigerate it for a longer shelf life but allow it to come to room temperature before serving.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use a flax egg by mixing one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens, then mix it into your batter.
Can I skip the almond extract?
While the almond extract adds a unique flavor, you can use additional vanilla extract or leave it out if you prefer a more subtle taste. Just know that your Almond Cranberry Cake Delight will have a different flavor profile.
Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance. Just cover it tightly once it’s cooled and keep it on the counter. I promise it’ll still be delicious when you serve it!
Final Thoughts
There’s something truly magical about baking an Almond Cranberry Cake Delight. The moment you take it out of the oven, the sweet, nutty aroma wraps around you like a warm blanket, instantly lifting your spirits. It’s more than just a dessert; it’s a way to create joy and share love with those you care about. This cake is not only easy to whip up but also a delightful experience, bringing everyone together around the table. Trust me, every slice tells a story of warmth, comfort, and a touch of celebration in your busy life!
Print
Almond Cranberry Cake Delight
- Total Time: 58 minutes
- Yield: 8 - 10 servings 1x
- Diet: Vegetarian
Description
A delicious and sweet Almond Cranberry Cake topped with a crunchy almond layer and drizzled with a simple icing.
Ingredients
- 1 2/3 cups (210 g) all-purpose flour, spooned and leveled
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (85 g) unsalted butter, softened, or 6 tablespoons (90 ml) vegetable oil
- 2/3 cup (134 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons pure almond extract
- 2/3 cup (160 g) sour cream, room temperature
- 2 tablespoons milk
- 2 generous cups (204 g) fresh cranberries
- 3 tablespoons (43 g) unsalted butter, softened
- 1/3 cup (67 g) granulated sugar
- Scant 1/4 cup (28 g) all-purpose flour, spooned
- 1/8 teaspoon pure almond extract
- 1/2 cup (55 g) sliced almonds
- 1/2 cup (60 g) powdered sugar
- 2–3 teaspoons milk
- A few drops pure almond extract
Instructions
- Preheat oven to 350°F with a rack in the center. Grease a 9×9 inch or 8×11 inch baking pan and set aside.
- Combine flour, baking powder, baking soda, and salt in a bowl and set aside.
- Using a hand or stand mixer with paddle attachment, beat softened butter or vegetable oil with sugar. If using butter, mix for 1-2 minutes; if oil, mix for about 30 seconds.
- Add eggs one at a time, then blend in vanilla and almond extracts until combined, scraping bowl sides as needed.
- Add half the dry ingredients to the wet mixture and beat until just combined. Stir in sour cream and milk, then add remaining dry ingredients. Fold in cranberries gently with a rubber spatula.
- Pour batter into prepared pan and smooth the surface.
- Mix butter, sugar, flour, and almond extract with a fork until butter is mashed into dry ingredients. Stir in sliced almonds and sprinkle evenly over the batter.
- Bake for 28 to 38 minutes, beginning to check at 28 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Cool on a wire rack.
- Whisk powdered sugar, milk, and almond extract together. Adjust consistency by adding powdered sugar to thicken or milk to thin. Drizzle over cooled cake.
Notes
- Ensure eggs and sour cream are at room temperature for the best mixing.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- For a nut-free version, omit sliced almonds from the topping.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (about 1/10 of the cake)
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
