Description
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.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 120 mg
- Protein: 4 g