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
Scale
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.
