A soft and fluffy almond-flavored cake filled with fresh cranberries and topped with a buttery almond streusel. A delicious and comforting breakfast or dessert for the holiday season.
You are looking at the reason I am currently stockpiling cranberries. You are also looking at the BEST thing to come out of my kitchen in weeks (months?).
A fluffy almond cake studded with fresh cranberries, topped with an almond streusel and drizzled with almond icing – like, I can barely write that without licking my computer screen. Gah! This is the cake for almond lovers!
Can this be breakfast? YES!
Can this be dessert? YES!
Should you make this and then invite me over to share it with you? Also, YES!
I am writing this post on a sugar high, nibbling bits of sugared almonds off the plate in front of me. I have consumed so many pieces of cake that I’m embarrassed to put the actual number on this page. Cake makes me happy, and I’m working on living my best holiday-life. ‘Tis the season!
Almond Cranberry Cake
- This cake starts with a soft and fluffy sour cream cake. The cake batter is flavored with vanilla and plenty of almond extract. The sour cream keeps it fluffy and moist, and keeps it from being too sweet.
- The cake batter is filled with beautiful fresh cranberries. 1 1/2 cups of cranberries add a pop of color and distinct tart flavor.
- The cake batter gets topped with a sweet and buttery almond crumble made from sliced almonds, butter, sugar, and flour.
- After baking, drizzle the cake with almond icing … and enjoy a big slice while it’s still warm.
This cake can be served for breakfast alongside a cup of coffee or tea. It can also be dessert, topped with a dollop of freshly whipped cream.
Can You Freeze Cranberry Cake?
You sure can, friends. I tightly wrapped leftover slices of this cake and they freeze beautifully. Bonus: You can freeze slices and thaw them everytime you need a sweet treat (read: every single day, if you’re me).
The combination of cranberry and almond is basically a match made heaven. I mean, after trying this I am basically giving the cranberry-orange combo the boot. CRANBERRY-ALMOND is where it’s at!
Looking for more CRANBERRY RECIPES: CRANBERRY FRENCH TOAST CASSEROLE – APPLE CIDER CRANBERRY SAUCE – APPLE CRANBERRY BREAD – CRANBERRY BLISS BARS
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Almond Cranberry Cake
A soft and fluffy almond-flavored cake filled with fresh cranberries and topped with a buttery almond streusel. A delicious and comforting breakfast or dessert for the holiday season.
Ingredients
Cake:
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2/3 cup sour cream
- 2 tablespoons milk
- 1 1/2 cups fresh cranberries
Almond Topping:
- 3 tablespoons unsalted butter softened
- 1/3 cup granulated sugar
- 3 tablespoons all purpose flour
- 1/8 teaspoon almond extract
- 1/2 cup sliced almonds
Icing (optional):
- 1/3 cup powdered sugar
- 1 1/2 teaspoons milk
- drop almond extract
Instructions
Cake:
Preheat oven to 350°F. In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside.
Using a hand mixer or stand mixer fitted with the paddle attachment, beat 6 tablespoons butter and 2/3 cup sugar for several minutes, until creamy and well combined. Add eggs, vanilla and almond extract. Beat until combined, scraping the sides of the bowl as necessary.
Add half of the dry ingredients to the butter mixture. Beat until just combined. Add the sour cream and 2 tablespoons milk, beating until combined. Beat in the remaining dry ingredients. Add the cranberries and use a rubber spatula to gently fold them into the batter.
Grease a 9x9 square baking pan. Pour the batter into the pan and smooth the top. Make topping.
Topping:
Combine butter, sugar, flour, and almond extract. Use your fingers to work the butter into the dry ingredients. Add the sliced almonds and mix until combined. Sprinkle the topping over the top of the cake batter. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Place the cake pan on a wire rack to cool.
Icing:
Whisk all icing ingredients. Adjust the consistency as necessary by adding more powdered sugar or milk. Drizzle over the top of the cake.
Barb says
Can this be made into a 13 x 8 pan?
Celebrating Sweets says
It will be quite thin if you put it in a 13×8. You are probably best doubling it for that sized pan, but I think you will have more cake batter than necessary. If I were to try it, I would probably reserve a cup or so of batter (use it for muffins?) so the cake isn’t too thick.
Ann says
I made this today, and it is fantastic! I only had frozen cranberries, but it still turned out great. The almond and cranberry flavors work so great together! I will be making this next Thanksgiving–it is a keeper! Thanks for the recipe.
Celebrating Sweets says
Hi, Ann. I’m glad that you liked it. Thank you for taking the time to comment. Happy New Year! -Allison
Libbi says
Made this last night, bake time was closer to 50 minutes, as at 25 minutes it was still almost liquid. The cake was a little dry around the outside thought due to the long baking time.
Celebrating Sweets says
Did you use a 9×9 square pan, as the recipe stated? If you used an 8×8 pan the cake will be so thick that it will take significantly longer to cook, and that will lead to dryness around the outside.
Patricia Carbone says
Can I use dried cranberries?
Celebrating Sweets says
You probably can, but I’m not sure how they will hold up after spending so long in the oven. My worry is that they might dry out. If you try it, please let me know how it goes.