Description
A delicious and sweet Almond Cranberry Cake topped with a crunchy almond layer and drizzled with a simple icing.
Ingredients
Scale
- 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