Description
This Cranberry Almond Cake features a moist and fluffy texture with the tartness of fresh cranberries perfectly complemented by the nutty crunch of sliced almonds. Baked to a golden brown, it makes a delightful dessert or a sweet treat for any occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
Wet Ingredients
- 1/2 cup butter, salted, room temperature
- 1 cup white sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup milk
Fruit and Nuts
- 6 oz fresh cranberries (about 1.5 cups)
- 1/3 cup sliced almonds
Instructions
- Prepare Dry Mix and Oven: In a medium bowl, stir together the flour and baking powder until very well combined. Set this flour mixture aside. Preheat your oven to 350ºF (175ºC).
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together using a mixer, starting at low speed and then increasing to high speed until the mixture is light and fluffy.
- Add Eggs and Extracts: Beat in the eggs, vanilla extract, and almond extract, again starting on low speed, then increasing to high. Continue to beat for about one minute on high speed until the mixture is very light and creamy.
- Incorporate Flour and Milk: Add half of the flour mixture to the wet ingredients and beat on low until incorporated. Then add half of the milk and beat until blended, though the batter may look a little lumpy at first. Repeat by adding the remaining flour and then the remaining milk, mixing to achieve a light and fluffy cake batter.
- Prepare Cranberries and Mix: Rinse the cranberries and roughly chop them, so each berry is at least halved. Fold half of the chopped cranberries gently into the cake batter.
- Assemble and Add Toppings: Spread the batter evenly into a 9-inch pie plate coated with non-stick spray. Sprinkle the remaining half of the cranberries over the top and gently press them into the batter using your fingers. Sprinkle the sliced almonds evenly on top and lightly press them into the batter.
- Bake: Place the pie plate in the preheated oven and bake for 35 minutes, or until the cake is set and the almonds are lightly browned on top.
- Cool and Serve: Allow the cake to cool slightly before slicing and serving to enjoy the perfect balance of tart cranberries and crunchy almonds in every bite.
Notes
- Use fresh cranberries for the best tart flavor; frozen can be substituted but may alter texture slightly.
- Be careful not to overmix the batter once the flour is added to keep the cake light and fluffy.
- You can substitute almond extract with additional vanilla extract if almond extract is unavailable.
- Serve with a dollop of whipped cream or a dusting of powdered sugar for an extra special presentation.
- Storage: Keep leftovers covered at room temperature for up to two days or refrigerate for up to five days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
