Introduction

The Almond Cranberry Cake is a delightful treat that balances tart cranberries with the rich flavor of almond extract. This moist, flavorful cake is perfect for special occasions or a cozy afternoon snack with tea.

The image shows three stacked pieces of a crumbly cake on a white plate, placed on a white marbled surface. Each piece has two main layers: a dense, pale yellow cake base mixed with red cranberries and a top crumb layer sprinkled with sliced almonds. The crumb layer looks golden and textured, with a drizzle of white icing spread unevenly over the top. Two whole cranberries rest on the plate near the bottom piece, adding a pop of color to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ⅔ cups (210g) all purpose flour (spooned and leveled or weighed)
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
6 tablespoons (85g) softened unsalted butter OR 6 tablespoons (90ml) vegetable oil
⅔ cup (134g) granulated sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
1¼ teaspoons pure almond extract
⅔ cup (160g) sour cream (room temperature)
2 tablespoons milk
2 generous cups (204g) fresh cranberries
3 tablespoons (43g) unsalted butter (softened)
⅓ cup (67g) granulated sugar
scant ¼ cup (28g) all purpose flour (spooned into the measuring cup)
⅛ teaspoon pure almond extract
½ cup (55g) sliced almonds
½ cup (60g) powdered sugar
2-3 teaspoons milk
couple drops pure almond extract

Instructions

Step 1: Preheat your oven to 350°F with a rack in the center. Grease a 9×9 inch square baking pan or an 8×11 inch baking pan and set aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Using a hand mixer or stand mixer with the paddle attachment, beat together the softened butter or vegetable oil and granulated sugar. If using butter, beat for about 1-2 minutes until creamy; if using oil, mix for about 30 seconds.
Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract and almond extract until combined, scraping the bowl as needed.
Step 5: Add half of the dry ingredients to the wet mixture and beat until just combined. Mix in the sour cream and 2 tablespoons of milk until combined. Add the remaining dry ingredients and beat again until just incorporated.
Step 6: Gently fold in the fresh cranberries with a rubber spatula, being careful not to crush them.
Step 7: Pour the batter into the prepared pan and smooth the top evenly.
Step 8: For the topping, combine the softened butter, ⅓ cup granulated sugar, ¼ cup flour, and ⅛ teaspoon almond extract. Use a fork to mash the butter into the dry ingredients until crumbly.
Step 9: Stir in the sliced almonds until evenly mixed. Sprinkle this topping evenly over the cake batter.
Step 10: Bake the cake for 28-38 minutes. Start checking at 28 minutes by inserting a toothpick in the center; it should come out clean or with moist crumbs but no raw batter.
Step 11: Remove the cake from the oven and place the pan on a wire rack to cool completely.
Step 12: For the icing, whisk together the powdered sugar, 2-3 teaspoons milk, and a couple drops of almond extract. Adjust consistency as needed by adding more powdered sugar to thicken or milk to thin.
Step 13: Drizzle the icing over the cooled cake before serving.

Tips & Variations

Use softened butter at room temperature for a richer flavor, or vegetable oil for a lighter, moist texture.
Fresh cranberries add a lovely tartness, but frozen can be used—just do not thaw before adding to the batter.
For a nut-free version, omit the sliced almonds in the topping and replace almond extract with vanilla extract.
Try adding orange zest to the batter for a citrusy twist that pairs wonderfully with cranberries.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week. Before serving refrigerated cake, let it come to room temperature for the best texture and flavor. The icing may harden in the fridge but can be refreshed with a light drizzle of milk and gentle warming.

How to Serve

A stack of three thick square cake slices sits on a white plate with a gold rim on a white marbled surface, each slice showing three visible layers: a crumbly golden top sprinkled with light toasted almond flakes drizzled with white icing, a middle fluffy pale yellow cake layer studded with bright red cranberries, and a bottom crumbly base mixed with more cranberries. The textures contrast between the soft cake and crunchy almond topping, with three whole cranberries resting beside the slices. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

While you can substitute dried cranberries, the texture and moisture will be different. Fresh cranberries provide a burst of tartness and juiciness that dried ones do not. If using dried, soak them in warm water for 10 minutes and drain before folding into the batter.

Is it possible to make this cake gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup like regular flour. Be sure to choose a blend that contains xanthan gum or add it separately to help with texture and structure.