There is something truly magical about the Almond Cranberry Cake Delight Recipe that captures the essence of cozy gatherings and festive moments all in one bite. This cake is a harmonious blend of tart fresh cranberries, buttery almond flavors, and a luscious moist crumb that will have you reaching for seconds before you know it. Whether you’re baking for a special occasion or just because, this Almond Cranberry Cake Delight Recipe promises a burst of texture and flavor that feels like a warm hug from the inside out.
Ingredients You’ll Need
Simple, fresh ingredients come together beautifully in this recipe, each playing a vital role in building the cake’s texture, taste, and stunning appearance. From the all-purpose flour that provides the perfect structure to the fresh cranberries adding a lively pop, every ingredient counts.
- All-purpose flour (1 2/3 cups): The base that gives this cake its tender crumb and structure.
- Baking powder and baking soda (3/4 teaspoon each): Help the cake rise perfectly, making it light and fluffy.
- Salt (1/4 teaspoon): Enhances the flavors and balances sweetness.
- Unsalted butter or vegetable oil (6 tablespoons): Adds moisture and richness; choose butter for flavor or oil for a tender crumb.
- Granulated sugar (2/3 cup): Sweetens the cake evenly without overpowering the berries.
- Eggs (2 large, room temperature): Bind ingredients and help with the cake’s rise and softness.
- Vanilla extract (1 teaspoon): Brings warmth and depth.
- Pure almond extract (1 1/4 teaspoons): The star of the show, adding that unmistakable nutty aroma and taste.
- Sour cream (2/3 cup, room temperature): Keeps the cake moist and tender.
- Milk (2 tablespoons): Lightens the batter for the perfect texture.
- Fresh cranberries (2 generous cups): Provide a tart, juicy contrast to the sweet batter.
- Butter (3 tablespoons, softened): Used in the crumb topping for extra richness.
- Granulated sugar (1/3 cup) for topping: Combines with butter for a crunchy, sweet almond topping.
- Flour (scant 1/4 cup) for topping: Binds the topping ingredients together for texture.
- Pure almond extract (1/8 teaspoon) for topping: Enhances the almond flavor in the crumb mix.
- Sliced almonds (1/2 cup): Add crunch and nutty flavor to the topping.
- Powdered sugar (1/2 cup): For the final glaze that adds sweetness and sheen.
- Milk (2-3 teaspoons) for glaze: Thins the powdered sugar to the perfect drizzle consistency.
- Pure almond extract (a few drops) for glaze: A delicate final touch of almond flavor over the top.
How to Make Almond Cranberry Cake Delight Recipe
Step 1: Prepare Your Oven and Pan
First things first, heat your oven to 350°F and make sure your baking rack is in the center. Grease a 9×9 inch or 8×11 inch pan thoroughly. Prepping your pan well is key to getting that perfect crust without sticking.
Step 2: Mix the Dry Ingredients
Combine the flour, baking powder, baking soda, and salt in a bowl. This little mix of dry ingredients is the foundation of your cake’s fluffiness and structure. Set it aside, ready for later.
Step 3: Cream Butter (or Oil) and Sugar
Using a mixer, beat the softened butter or vegetable oil with granulated sugar. If using butter, it takes a minute or two to get that creamy texture; oil comes together faster but achieves a tender crumb in the final product. This step ensures your cake will have that perfect balance between richness and lightness.
Step 4: Add Eggs and Extracts
Add eggs one at a time, blending well after each addition. Then, stir in the vanilla and almond extracts, which really start to fill the kitchen with a heavenly aroma. Be sure to scrape the bowl sides so that every bit is incorporated evenly.
Step 5: Combine Dry and Wet Ingredients
Add half of your dry ingredient mix to the wet ingredients and beat them together just until combined; overmixing can make the cake tough. Next, stir in sour cream and milk to keep the crumb tender and moist before folding in the remaining dry ingredients. Gently fold in those fresh cranberries last to keep them from bursting and releasing too much juice.
Step 6: Pour Batter Into the Pan
Transfer the batter space-filling into your prepared pan and smooth the surface for an even bake. This helps the cake bake uniformly and makes slicing neat and easy.
Step 7: Prepare and Add the Almond Crumb Topping
Mix softened butter, sugar, flour, and almond extract in a small bowl until the butter is mashed into the dry ingredients, forming a crumbly texture. Stir in sliced almonds, then sprinkle this irresistible topping evenly over the cake batter.
Step 8: Bake to Perfection
Pop the cake into your heated oven and bake anywhere from 28 to 38 minutes. Check after 28 minutes with a toothpick – it should come out clean or with just a few moist crumbs. That’s your cue! Cooling on a wire rack afterward ensures it sets nicely without becoming soggy.
Step 9: Finish With a Delicate Almond Glaze
Whisk powdered sugar with milk and just a few drops of almond extract until you achieve a drizzling consistency. Pour this glossy glaze over the cooled cake for that extra sweet, silky finish. It’s the cherry on top—or rather, the almond on top of this delight!
How to Serve Almond Cranberry Cake Delight Recipe
Garnishes
To elevate your Almond Cranberry Cake Delight Recipe further, sprinkle a few extra sliced almonds on top right before serving. You could also add a few fresh cranberries or a light dusting of powdered sugar for a pretty presentation that will wow your guests.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to offset the tartness of the cranberries. For a cozy drink pairing, a hot cup of cinnamon-spiced tea or a rich latte complements the almond and berry flavors wonderfully.
Creative Ways to Present
Serve slices on rustic wooden boards for a charming, homestyle vibe or plate with edible flowers for special occasions. You can even cut the cake into smaller squares and serve as mini bites at brunch or afternoon tea. The possibilities are endless and so much fun!
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store it in an airtight container to keep it fresh. It will stay moist and delicious for up to 3 days at room temperature, perfect for enjoying throughout the week without losing any of the Almond Cranberry Cake Delight Recipe’s charm.
Freezing
If you want to save some for later, this cake freezes beautifully. Wrap tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 2 months and thaw overnight in the refrigerator when ready to enjoy.
Reheating
To bring back that just-baked warmth, pop slices in a low oven (around 300°F) for 10 minutes or microwave them for 15-20 seconds. The almond glaze will soften just right, making each bite as comforting as the first time.
FAQs
Can I use dried cranberries instead of fresh?
While fresh cranberries give this cake its signature bright tartness and juicy bursts, you can use dried cranberries if fresh ones are unavailable. Just be aware that the texture and moisture level will differ slightly, so soaking dried cranberries briefly in warm water before adding can help keep the cake moist.
Is it necessary to use almond extract? Can I omit it?
The almond extract is essential to capture the unique flavor profile of this Almond Cranberry Cake Delight Recipe. Omitting it will change the taste significantly, but if you’re allergic or don’t have it on hand, vanilla will still work as a substitute—just without that wonderful nutty aroma.
Can I make this recipe dairy-free?
Yes! Use vegetable oil instead of butter and substitute sour cream with a dairy-free yogurt alternative. Just make sure your milk is also non-dairy (like almond or oat milk) to keep the flavors cohesive while maintaining the tender texture.
What type of pan works best for this cake?
A 9×9 inch or 8×11 inch baking pan is ideal to get the right thickness and baking time for the cake. If you use a different size, just keep a close eye on baking time, as thinner or thicker cakes will cook faster or slower.
Can I double the Almond Cranberry Cake Delight Recipe for a larger batch?
Absolutely! Just double all the ingredients and use a larger pan, like a 9×13 inch, baking for a bit longer. Keep an eye on doneness by testing with a toothpick starting around the usual bake time.
Final Thoughts
There’s nothing quite like sharing a slice of this Almond Cranberry Cake Delight Recipe with the people you care about. Each bite bursts with tender crumb, tart cranberries, and almond goodness that feels both special and comforting. If you’re looking for a crowd-pleaser that’s easy to prepare and decadent to eat, this cake should definitely be at the top of your baking list. Trust me, once you try it, it will become a beloved classic in your kitchen too!
Print
Almond Cranberry Cake Delight Recipe
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Total Time: 58 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Almond Cranberry Cake Delight combines tender cake with tart cranberries and a crunchy almond topping, finished with a smooth almond glaze. Perfectly moist and flavorful, this cake is a festive treat ideal for gatherings or a special dessert.
Ingredients
Cake Batter
- 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
Crumble Topping
- 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
Almond Glaze
- 1/2 cup (60 g) powdered sugar
- 2–3 teaspoons milk
- A few drops pure almond extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) with a rack in the center. Grease a 9×9 inch or 8×11 inch baking pan and set aside to prepare for baking.
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside this dry mixture for later use.
- Cream 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 using butter, mix for 1 to 2 minutes until creamy; if using oil, mix for about 30 seconds until combined.
- Add Eggs and Extracts: Incorporate the eggs one at a time into the butter-sugar mixture. Then add the vanilla and almond extracts, blending until just combined. Scrape down the sides of the bowl as needed to ensure an even mix.
- Combine Batter: Add half of the dry ingredients to the wet mixture and beat until just combined. Stir in the sour cream and milk, then add the remaining dry ingredients. Gently fold in the fresh cranberries with a rubber spatula to keep them from breaking apart.
- Prepare Batter in Pan: Pour the batter into the prepared baking pan and smooth the surface evenly with a spatula.
- Make Crumble Topping: In a small bowl, mix together the softened butter, granulated sugar, flour, and almond extract with a fork until the butter is mashed and mixture is crumbly. Stir in the sliced almonds and sprinkle this crumble evenly over the batter in the pan.
- Bake the Cake: Place the pan in the oven and bake for 28 to 38 minutes. Begin checking at 28 minutes by inserting a toothpick in the center; it should come out clean or with moist crumbs attached when the cake is done. Once baked, remove from the oven and let cool on a wire rack.
- Prepare and Apply Glaze: Whisk together the powdered sugar, milk, and a few drops of almond extract until smooth. Adjust the consistency by adding more powdered sugar to thicken or milk to thin. Drizzle the glaze over the cooled cake before serving.
Notes
- For best results, use fresh cranberries and handle them gently to avoid crushing.
- If you prefer a dairy-free version, substitute the sour cream with a plant-based yogurt and use vegetable oil instead of butter.
- The almond glaze can be adjusted to your desired sweetness and thickness by varying powdered sugar and milk quantities.
- Store leftovers covered in the refrigerator for up to 4 days.
- This cake pairs wonderfully with tea or coffee for a delightful afternoon snack.
