Print

Almond Cranberry Cake – A Moist, Buttery, and Delicious Holiday Treat

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A tender, buttery almond cranberry cake filled with tart cranberries and rich almond flavor. This festive, golden cake is perfect for holiday gatherings, brunch, or dessert.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup sour cream
  • 1 1/2 cups fresh or frozen cranberries
  • 1/3 cup sliced almonds
  • 2 tablespoons coarse sugar or granulated sugar, for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.
  5. Add the dry ingredients to the butter mixture in batches, alternating with the sour cream. Mix gently until just combined.
  6. Fold the cranberries into the batter, distributing them evenly without overmixing.
  7. Spread the batter evenly into the prepared cake pan. Sprinkle sliced almonds and coarse sugar over the top.
  8. Bake for 40–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool further.
  10. Slice and serve slightly warm or at room temperature.

Notes

  • This is an approximate adaptation; the original recipe quantities and directions could not be verified directly from the linked page.
  • Fresh or frozen cranberries can be used. If using frozen cranberries, do not thaw before adding them to the batter.
  • For extra almond flavor, add a small amount of additional almond extract, adjusting carefully because it is concentrated.
  • Greek yogurt can replace sour cream in equal quantities.
  • If the cake browns too quickly, loosely cover the top with aluminum foil during the final minutes of baking.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze individual slices tightly wrapped for up to 2 months.
  • Serve with whipped cream, vanilla ice cream, or a light dusting of powdered sugar.

Nutrition

Find it online: https://yumfamilyrecipes.com/almond-cranberry-cake-a-moist-buttery-and-delicious-holiday-treat/