Today I want to show you how to make Cranberry Almond Cake. This moist and tender cake, with the sourness of cranberries and the crunch of almond topping makes the perfect snack for a hot cup of coffee on a winter’s day.
Ingredients for the topping:
50g sugar
50g all-purpose flour
1/8 tsp salt
50g flaked almonds
35g melted butter
Ingredients for the cake batter:
180g all-purpose flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
115g softened butter
150g sugar
2 large eggs
150g sour cream
2 tsp lemon juice
2 tsp lemon zest
150g fresh cranberries
¼ tsp almond extract (or 1 tsp vanilla extract)
Step 1
Let’s start by preparing the topping. In a mixing bowl combine the sugar, flour, salt and give it a quick stir.
Step 2
Add the almonds, melted butter and mix with a spatula until all the butter is absorbed by the dry ingredients. Chill the mixture until you need to use it.
Step 3
In a large mixing bowl combine the flour, baking powder, baking soda, salt and give it a good whisk.
Step 4
In a separate bowl combine the softened butter and sugar and using a hand mixer beat until light and fluffy.
Step 5
Scrape off the sides of the mixing bowl and add one egg at a time, while whisking the butter mixture.
Step 5
Scrape off the sides of the mixing bowl one more time, add the sour cream, lemon juice with lemon zest and mix again.
Step 6
Add two third of the cranberries and carefully mix with a spatula. For last, add the almond extract and give it a stir. If you don’t have or you don’t like almond extract, you can replace it with a teaspoon of vanilla extract.
Step 7
Pour the wet ingredients into the dry ingredients and mix them all together until everything is mixed well. Transfer the cake batter into an 8-inch springform covered with parchment paper and spread evenly with a spatula.
Step 8
Evenly spread the rest of the cranberries and the almond topping that we made in the beginning. Bake the cake at 375 F degrees for 45-50 minutes or until a wooden pick inserted in center comes out clean. Let it cool for about 5 minutes and remove the springform ring.
Let it cool completely and dust with powdered sugar before serving.
Notes:
All the ingredients need to be at room temperature.
Instead of fresh cranberries, you can use frozen ones. If you use frozen cranberries, thaw them and remove all the liquid before adding them to the cake batter.
If you’re not a big fan of almond extract, you can use vanilla extract instead (see the proportions).
This cake comes out very moist and can be stored for a few days covered with aluminum foil or in an airtight container on the counter.
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Cranberry Almond Cake
This moist and tender cake, with the sourness of cranberries and the crunch of almond topping makes the perfect snack for a hot cup of coffee on a winter’s day.
Ingredients for the topping:
- 50 g sugar
- 50 g all-purpose flour
- 1/8 tsp salt
- 50 g flaked almonds
- 35 g melted butter
Ingredients for the cake batter:
- 180 g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 115 g softened butter
- 150 g sugar
- 2 large eggs
- 150 g sour cream
- 2 tsp lemon juice
- 2 tsp lemon zest
- 150 g fresh cranberries
- 1/4 tsp almond extract ((or 1 tsp vanilla extract))
-
Let’s start by preparing the topping. In a mixing bowl combine the sugar, flour, salt and give it a quick stir.
-
Add the almonds, melted butter and mix with a spatula until all the butter is absorbed by the dry ingredients. Chill the mixture until you need to use it.
-
In a large mixing bowl combine the flour, baking powder, baking soda, salt and give it a good whisk.
-
In a separate bowl combine the softened butter and sugar and using a hand mixer beat until light and fluffy.
-
Scrape off the sides of the mixing bowl and add one egg at a time, while whisking the butter mixture.
-
Scrape off the sides of the mixing bowl one more time, add the sour cream, lemon juice with lemon zest and mix again.
-
Add two third of the cranberries and carefully mix with a spatula. For last, add the almond extract and give it a stir. If you don’t have or you don’t like almond extract, you can replace it with a teaspoon of vanilla extract.
-
Pour the wet ingredients into the dry ingredients and mix them all together until everything is mixed well. Transfer the cake batter into an 8-inch springform covered with parchment paper and spread evenly with a spatula.
-
Evenly spread the rest of the cranberries and the almond topping that we made in the beginning. Bake the cake at 375 F degrees for 45-50 minutes or until a wooden pick inserted in center comes out clean.
Let it cool for about 5 minutes and remove the springform ring. Let it cool completely and dust with powdered sugar before serving.
All the ingredients need to be at room temperature.
Instead of fresh cranberries, you can use frozen ones. If you use frozen cranberries, thaw them and remove all the liquid before adding them to the cake batter.
If you’re not a big fan of almond extract, you can use vanilla extract instead (see the proportions).
This cake comes out very moist and can be stored for a few days covered with aluminum foil or in an airtight container on the counter.
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Christmas Wreath Bread
Applesauce Cake
Cookie Gift Box
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