Description

This Almond Cranberry Cake is a delightfully soft, almond-flavored treat filled with bursts of fresh cranberries and finished with a buttery layer of sliced almonds. With a tender crumb and a hint of tartness, this cake is perfect for holiday gatherings, brunches, or a cozy dessert any night. Finished with a dusting of powdered sugar, it’s as beautiful as it is delicious.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon almond extract
1 cup sour cream

Mix-ins & Toppings

1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
1/2 cup sliced almonds (for topping)
Optional: powdered sugar for dusting

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Instructions

Prepare the Pan & Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square or 9-inch round cake pan to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside so it’s ready to combine with the wet ingredients later.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which introduces air for a tender cake.
Add Eggs and Flavors: Beat in the eggs one at a time, ensuring each is fully incorporated. Add the almond extract and sour cream, mixing until thoroughly combined.
Combine Wet and Dry: Gently fold the dry flour mixture into the wet ingredients, stirring until just combined to avoid overmixing, which can toughen the cake.
Fold in Cranberries: Carefully fold in the cranberries, distributing them evenly without crushing them too much.
Assemble & Add Almonds: Pour the batter into your prepared pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the surface for a nutty finish.
Bake: Place the cake in the oven and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool and Finish: Allow the cake to cool in the pan on a wire rack. When completely cool, dust with powdered sugar for an elegant touch, if desired.
Serve: Slice and serve the cake, enjoying it slightly warm or at room temperature for the best texture and flavor.

Notes

If using frozen cranberries, do not thaw them to prevent color bleeding into the batter.
Use full-fat sour cream for maximum moisture and richness.
The cake keeps well covered at room temperature for up to 2 days, or can be refrigerated for longer storage.
Feel free to swap in other berries, like blueberries, for a twist on the classic.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 320
Sugar: 18g
Sodium: 90mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg