Name: Almond Cranberry Cake Delight
Prep time: 20 min
Cook time: 38 min
Total time: 58 min
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

Indulge your taste buds with the heavenly Almond Cranberry Cake Delight, a dessert that merges the sweetness of cranberries with the rich nuances of almonds. This cake is not just a treat for the eyes but also a symphony of flavors that makes it perfect for any occasion, from family gatherings to festive celebrations. With layers of sweet-tart cranberries and a crunchy almond topping, every bite offers a burst of flavor that is both comforting and satisfying. Whether you are a beginner baker or a seasoned pro, this recipe will give you a delightful experience that’s easy to follow and guaranteed to wow your guests.

One of the standout features of this almond cranberry cake is its simplicity. It requires basic ingredients available in most kitchens, and the steps are straightforward enough to follow even for those who might be new to baking. Moreover, the addition of almond extract elevates the cake’s flavor profile, highlighting the natural sweetness of the cranberries and the buttery richness of the cake itself. Not only is it a delicious dessert, but the Almond Cranberry Cake Delight is also vegetarian-friendly, making it suitable for a wider audience.

This delightful cake can be ready in just under an hour, making it an excellent choice for those unexpected occasions when you need to whip up something sweet. Serve it warm with a drizzle of icing or at room temperature, and watch as it disappears from the platter. Let’s dive deeper into why this cake is bound to be your new favorite recipe!

Why You’ll Love This Almond Cranberry Cake Delight

Flavorful Combination: The balance of sweet and tart from the cranberries complements the nutty almond flavor perfectly.
Easy Preparation: With simple ingredients and straightforward instructions, you can bake this cake with confidence.
Versatile Treat: This cake can be served on various occasions, from tea parties to festive celebrations.
Vegetarian-Friendly: Suitable for those following a vegetarian diet without compromising on taste.
Stunning Presentation: The vibrant cranberries and crunchy almond topping make it visually appealing.

Preparation Phase & Tools to Use

Before diving into the baking process of your Almond Cranberry Cake Delight, it’s essential to prepare your kitchen and gather all the necessary tools. Start by preheating your oven to 350°F (175°C). This step ensures that your cake bakes evenly from the moment it goes in. While the oven is heating, grease a 9×9 inch or an 8×11 inch baking pan to prevent your cake from sticking.

As for tools, you’ll need a mixing bowl and a hand or stand mixer with a paddle attachment for whipping up the batter. Having a rubber spatula on hand for folding in the cranberries and scraping down the sides of the bowl will be useful for ensuring even mixing. Measuring cups and spoons are crucial for accuracy, especially when it comes to the flour and sugar. Lastly, a whisk is needed for combining the powdered sugar icing, making sure it’s well-blended and ready to drizzle on top of your cake.

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

Step 1: Prep the Oven and Pan

Begin by preheating your oven to 350°F (175°C). While it warms, prepare your baking pan by greasing it well with butter or cooking spray to ensure the cake releases easily once baked. This preparatory step is crucial to avoid the hassle of a sticky mess later.

Step 2: Combine Dry Ingredients

In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together to ensure they are evenly distributed. This mixing is vital, as it helps the cake rise properly and prevents clumping.

Step 3: Cream the Butter and Sugar

Using a hand or stand mixer fitted with a paddle attachment, beat the softened butter (or vegetable oil) with the granulated sugar. If you’re using butter, mix it for about 1 to 2 minutes until it appears light and fluffy. If you’re opting for oil, a quick 30-second mix will suffice. This step creates a silky base for your cake.

Step 4: Add Eggs and Extracts

Next, incorporate the eggs into your mixture one at a time, making sure each egg is fully incorporated before adding the next. Follow this by blending in the vanilla and almond extracts. Scrape down the sides of your bowl as needed to ensure everything is uniformly mixed.

Step 5: Mix Dry and Wet Ingredients

Now, add half of the dry mixture to the creamed butter and sugar, beating until just combined. Pour in the sour cream and milk, blending until smooth. Gradually add the rest of the dry ingredients, folding in the cranberries gently using a rubber spatula to avoid crushing them.

Step 6: Prepare to Bake

Pour the prepared batter into the greased baking pan, smoothing the top with your spatula for an even surface. In a separate bowl, mix the softened butter, additional sugar, a scant 1/4 cup of flour, and almond extract. Use a fork to mash the butter into the mixture until crumbly, then stir in the sliced almonds. Sprinkle this crunchy topping evenly over your batter.

Step 7: Bake the Cake

Place the pan in the oven and bake for 28 to 38 minutes. Start checking the cake at the 28-minute mark by inserting a toothpick in the center. It is done when the toothpick comes out clean or with moist crumbs. Once baked, let it cool on a wire rack.

Step 8: Make the Icing

While the cake cools, whisk together the powdered sugar, milk, and a few drops of almond extract in a small bowl until smooth. Adjust the consistency to your liking by adding more powdered sugar to thicken or more milk to thin it out. Once the cake has cooled, drizzle this icing over the top for a sweet finish.

Variations

Protein: Add chopped walnuts or pecans for extra crunch and flavor, or sub in a vegan egg replacement to make it vegan-friendly.
Vegetables: Sweeten the cake with some grated carrot or zucchini for added moisture and nutrients.
Spices: Experiment with cinnamon or nutmeg to add warmth and depth to the flavor profile.

Cooking Notes

Ensure that the eggs and sour cream are at room temperature before mixing for better emulsification.
If you prefer a nut-free version, simply omit the sliced almonds on top and use a nut-free milk substitute.
Perform a toothpick test after 28 minutes to avoid overbaking and keep the cake moist.
This cake can be frozen; just ensure it is well wrapped to maintain its texture and flavor.

Serving Suggestions

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Pair this cake with a hot cup of coffee or tea for a delightful afternoon treat.

Tips

For best flavor, allow the cake to sit for a few hours or overnight to let the flavors meld together.
Feel free to top with fresh cranberries or almond slivers for a beautiful presentation.
Store leftovers in an airtight container to maintain freshness for up to three days.

Prep Time, Cook Time, Total Time

Prep Time: 20 minutes
Cook Time: 38 minutes
Total Time: 58 minutes

Nutritional Information

Calories: 250
Protein: 4g
Sodium: 120mg

FAQs

Can I use frozen cranberries for this recipe?

Absolutely! Just ensure they are thawed and drained well to prevent excess moisture in the batter.

What can I substitute if I don’t have almond extract?

You can use an equal amount of vanilla extract or even orange extract for a different flavor twist.

How should I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate to extend its freshness.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for proper texture.

Conclusion

The Almond Cranberry Cake Delight is a charming dessert that brings joy to any gathering. Its unique combination of tart cranberries and crunchy almond topping will leave your guests raving about this delightful treat. Whether enjoyed on its own or paired with coffee, this cake is bound to become a staple in your dessert repertoire. Why not give this recipe a try? Let us know how it turns out for you, and feel free to share your own variations in the comments below. Happy baking!