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Almond Cranberry Cake Recipe

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★★★★★

4.5 from 145 reviews

This Almond Cranberry Cake is a moist and flavorful dessert featuring a tender crumb infused with almond and vanilla extracts, fresh cranberries folded throughout, a crunchy almond-streusel topping, and a light almond glaze drizzle. It’s perfect for festive occasions or a delightful everyday treat, balancing tart cranberries with sweet almond notes.

Ingredients

Scale

Cake:

  • 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

Topping:

  • 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

Icing:

  • ½ cup (60g) powdered sugar
  • 2–3 teaspoons milk
  • couple drops pure almond extract

Instructions

  1. Prepare Pan and Oven: Preheat your oven to 350°F (175°C) and position a rack in the center. Grease a 9×9 inch square baking pan or an 8×11 inch pan—ensure it is no smaller to accommodate the batter properly.
  2. Mix Dry Ingredients: In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. Cream Butter/Oil and Sugar: Using a hand or stand mixer with a paddle attachment, beat the softened unsalted butter or vegetable oil with granulated sugar. If using butter, beat for about 1-2 minutes until creamy; if using oil, mix for roughly 30 seconds just to combine.
  4. Add Eggs and Extracts: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla and almond extracts until fully incorporated.
  5. Combine Batter: Add half of the dry ingredients to the wet mixture and beat until just combined. Next, add the sour cream and milk and beat again until smooth. Incorporate the remaining dry ingredients and gently fold in the fresh cranberries using a rubber spatula to prevent crushing them.
  6. Transfer Batter to Pan: Pour the batter into the prepared pan, smoothing the surface evenly with a spatula.
  7. Prepare Topping: In a separate bowl, combine softened butter, granulated sugar, flour, and almond extract. Use a fork to mash and blend the butter into the dry ingredients. Stir in the sliced almonds. Evenly sprinkle this topping over the cake batter in the pan.
  8. Bake the Cake: Bake for 28 to 38 minutes, starting to check at 28 minutes. The cake is done when a toothpick inserted in the center comes out clean or with moist crumbs but no raw batter. Remove the pan from the oven and place it on a wire rack to cool completely.
  9. Prepare Icing: Whisk together powdered sugar, milk, and almond extract until smooth. Adjust the consistency by adding more powdered sugar to thicken or more milk to thin as needed.
  10. Apply Icing: Once the cake has cooled, drizzle the icing over the top to finish this elegant almond-cranberry cake.

Notes

  • You can substitute vegetable oil for butter for a dairy-free option, but butter adds richer flavor.
  • Make sure cranberries are fresh for the best texture and tartness.
  • The measuring of flour using spooning and leveling or weighing improves accuracy for baking.
  • Adjust icing thickness to your preference for drizzling or spreading.
  • Use a toothpick to check doneness to avoid underbaking.

Keywords: almond cranberry cake, cranberry cake, almond cake, holiday dessert, streusel topping, almond glaze

Find it online: https://dailysimplerecipe.com/almond-cranberry-cake-recipe/