Almond Cranberry Cake Recipe

Sinking your fork into a slice of Almond Cranberry Cake is truly a celebration of bright, tangy cranberries and that irresistible sweet, nutty fragrance of almond. This cake is soft, moist, and showered with a glorious almond streusel on top—making it the dreamiest centerpiece for your holiday brunch spread or a cozy weekend dessert. Bursting with pops of red and the right level of tartness, this treat brings joy and warmth to any table, whether you serve it slightly warm alongside your morning coffee or as a sweet finish to a festive dinner.

Ingredients You’ll Need

What I love most about this Almond Cranberry Cake is how just a handful of everyday ingredients blend into a showstopper. Each element has a special role to play, bringing flavor, moisture, or crunch to create the ultimate harmony in every bite.

• All-purpose flour: Provides the tender, sturdy base for our cake, helping all the beautiful cranberry juice and almond flavor stay balanced.
• Baking powder: Lifts and lightens the crumb, ensuring the cake is perfectly fluffy without being too airy.
• Salt: Enhances the flavors, and prevents the cake from tasting flat or one-dimensional.
• Unsalted butter: Responsible for that rich, decadent texture—make sure it’s softened for easy creaming!
• Granulated sugar: Gives the cake its sweetness and helps with that sought-after tender crumb structure.
• Large eggs: Bind everything together, providing both lift and luxurious moisture.
• Almond extract: Just a teaspoon transforms the aroma and flavor with pure nutty magic. Don’t skip it!
• Sour cream: The secret weapon—this adds an incredibly plush, moist crumb and balance to all the sweetness.
• Fresh or frozen cranberries: Bright, tart cranberries (never thaw frozen ones!) for juicy pops of color and zing.
• Sliced almonds: Scattered across the top for a golden, nutty crunch and showstopping good looks.
• Optional powdered sugar: A dainty dusting makes a pretty presentation and adds a hint of sweetness to every bite.

How to Make Almond Cranberry Cake

Step 1: Prepare Your Pan and Oven

Start by turning your oven on to 350°F (175°C) so it’s at the perfect temperature when you’re ready to bake. Give your 9‑inch square or round cake pan a thorough greasing, then dust it with flour—this ensures the Almond Cranberry Cake releases easily and keeps the edges lovely and golden.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, and salt. This quick step guarantees the baking powder and salt are evenly distributed, setting you up for a cake with even rise and no pockets of salt!

Step 3: Cream the Butter and Sugar

Grab a large mixing bowl, and beat the softened butter with the sugar until it’s light, fluffy, and pale. This creaming process is crucial—it aerates the mix and creates the foundation for a soft and tender Almond Cranberry Cake.

Step 4: Add the Eggs, Almond Extract, and Sour Cream

Add each egg one at a time, mixing well before adding the next. Then, stir in the almond extract and sour cream until fully combined. The eggs and sour cream bring luscious moisture, while almond extract sets the flavor stage.

Step 5: Combine Wet and Dry Mixtures

Fold your dry flour mixture gently into the wet ingredients. Don’t overmix—just blend until you can’t see any streaks of flour. This ensures the cake stays tender and avoids becoming tough.

Step 6: Fold in the Cranberries

Now, gently fold in your cranberries. This distributes those bright, tart gems evenly, guaranteeing each bite of Almond Cranberry Cake is packed with juicy bursts and beautiful color.

Step 7: Add Batter and Almond Topping

Pour the batter into your pan and smooth out the top. Then scatter the sliced almonds evenly across the cake. As it bakes, these sliced almonds will toast and give the top a wonderful crunch.

Step 8: Bake Until Set

Pop your filled pan into the oven, baking for about 45–50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be attractively golden and the almonds lightly browned.

Step 9: Cool and Serve

Let the cake cool in the pan on a wire rack. Once it’s fully cooled, add an optional dusting of powdered sugar for a snow-like finish. Slice, serve, and enjoy every cozy bite—especially when it’s still slightly warm!

How to Serve Almond Cranberry Cake

Garnishes

For an extra special touch, finish your Almond Cranberry Cake with a gentle snowfall of powdered sugar or toss a few extra whole cranberries and toasted almond slices across the top just before serving. A little lemon zest adds a fresh pop of aroma and color, really waking up the senses.

Side Dishes

This cake pairs beautifully with a dollop of softly whipped cream, thick Greek yogurt, or a creamy scoop of vanilla ice cream. If you’re hosting brunch, fresh fruit salad or a citrusy compote makes the perfect light, tangy companion to the Almond Cranberry Cake’s nutty sweetness.

Creative Ways to Present

Try slicing your cake into dainty wedges for an afternoon tea platter or use biscuit cutters for fun shapes at a baby shower or holiday gathering. For a rustic feel, serve straight from the pan with a side of hot coffee, or plate it elegantly with a swirl of spiced cranberry sauce.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your Almond Cranberry Cake snugly with foil or plastic wrap and keep it at room temperature for up to two days—or refrigerate for up to five. The moisture from the cranberries helps the cake stay tender, but keeping it covered will prevent it from drying out.

Freezing

Almond Cranberry Cake freezes like a dream! Slice and wrap pieces individually, or double-wrap the whole cake, then freeze for up to three months. When you’re craving a quick treat, just thaw a slice overnight in the fridge or at room temperature for a few hours.

Reheating

For that just-baked warmth, reheat individual slices in the microwave for about 10–15 seconds, or pop larger sections in a 300°F oven (covered loosely with foil) for 5–10 minutes. This makes the flavors sing and brings back a soft crumb.

FAQs

Can I use dried cranberries instead of fresh or frozen?

You can, but the texture and tartness will change; fresh or frozen cranberries give bursts of juicy flavor and color, while dried ones are sweeter and chewier. If you use dried cranberries, try soaking them in hot water for ten minutes to plump them up before adding to the batter.

What’s the best pan size for Almond Cranberry Cake?

A 9-inch square or round pan works perfectly for this recipe, giving enough room for the cake to rise and bake through. You could also use a springform pan for easier unmolding.

Can I double the recipe for a crowd?

Absolutely! Double the ingredients and bake in a 9×13-inch pan. The baking time may need an extra 10–15 minutes—just check the center with a toothpick for doneness.

Is it possible to make this recipe gluten-free?

Yes—swap the all-purpose flour for a good quality gluten-free flour blend (with xanthan gum already included, if possible). The Almond Cranberry Cake may be a bit more delicate but equally delicious!

Should I thaw frozen cranberries before adding?

No need! Add frozen cranberries straight from the freezer; thawing them first can make your batter watery and streak the cake red. Just toss them into the batter fresh from the bag.

Final Thoughts

If you’re looking for a cake that brings holiday magic and everyday comfort together, Almond Cranberry Cake is your ticket. With every batch, you get bursting berries, toasty almond flavor, and a cake everyone asks for seconds of. Give it a try, and don’t be surprised if it becomes your new baking tradition!

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