Almond Cranberry Cake Treat

This Almond Cranberry Cake combines the tartness of fresh cranberries with the rich, nutty flavor of almonds for a perfect treat any time of year. It’s moist with a tender crumb and a crunchy almond topping that adds delightful texture. The hint of almond extract throughout the batter and icing makes it uniquely flavorful and memorable.

I first baked this cake during a winter holiday gathering and it quickly became a requested dessert, especially by those who love almonds and fruity cakes.

Ingredients

• All purpose flour: provides structure — spooned and leveled for accuracy.
• Baking powder and baking soda: ensure proper rise and lightness.
• Salt: balances sweetness and enhances flavors.
• Softened unsalted butter or vegetable oil: butter adds richness — oil keeps it moist and is a great substitute.
• Granulated sugar: sweetens the cake evenly.
• Large eggs at room temperature: bind ingredients and add moisture.
• Vanilla extract: sweet and familiar aroma.
• Pure almond extract: key flavor component that gives the cake its nutty profile — use highest quality you can find.
• Sour cream at room temperature: keeps the cake tender and moist.
• Milk: balances the batter consistency.
• Fresh cranberries: provide tartness and bursts of flavor — look for firm berries without blemishes.
• For the Topping: unsalted butter, granulated sugar, flour, pure almond extract, sliced almonds — mix for sweet crunch and a lovely almond aroma.
• Icing: powdered sugar, milk, pure almond extract — for a smooth, sweet glaze with extra almond flavor.

Instructions

Sauté the Aromatics:

Preheat the oven to 350 degrees Fahrenheit and position the rack in the center. Grease a 9 by 9 square baking pan or an 8 by 11 rectangular pan. Greasing prevents sticking and helps the cake release easily when done.

Mix Dry Ingredients:

In a bowl, thoroughly combine the all purpose flour, baking powder, baking soda, and salt. Sifting is optional but helps evenly distribute leaveners and prevents clumps for a lighter cake.

Cream Butter or Oil with Sugar:

Using a mixer with a paddle attachment beat the softened unsalted butter or vegetable oil with granulated sugar. Butter will take one to two minutes to become light and fluffy, while oil blends faster around 30 seconds. This step creates the base for a tender crumb by incorporating air into the fat and sugar.

Add Eggs and Extracts:

One at a time, beat in the eggs ensuring each one is fully incorporated before adding the next. Then add vanilla extract and pure almond extract. Mixing these in now ensures an even flavor throughout the cake.

Combine wet and dry ingredients in stages:

Add half of the flour mixture to the batter and beat just until combined. Overmixing at this stage can make the cake dense. Stir in the sour cream and milk which adds moisture and tenderness to the crumb. Finally beat in the remaining dry ingredients, just to combine without overworking.

Fold in Cranberries:

Use a rubber spatula to gently fold fresh cranberries into the batter. This step must be gentle to avoid crushing the berries and creating a pinkish batter.

Add the Batter and Topping to the Pan:

Pour the batter into the prepared pan and smooth the top with a spatula. For the topping, mix softened butter, sugar, flour, and almond extract with a fork to create coarse crumbs. Stir in sliced almonds. Evenly sprinkle this topping over the cake batter.

Bake Until Done:

Place the pan on a wire rack and bake for 28 to 38 minutes. Check at 28 minutes by inserting a toothpick in the center—it should come out clean or with moist crumbs but no raw batter. Cooling on a rack prevents sogginess on the bottom.

Drizzle with Icing:

Whisk powdered sugar, milk, and almond extract to a smooth but runny glaze. Adjust the thickness by adding more powdered sugar or milk if needed. Drizzle the icing over cooled cake for the perfect sweet finish.

I especially love the almond extract because it elevates this cake from simple fruit cake to something special and memorable. Our family fondly recalls sharing it on chilly evenings with hot tea. The crunchy almond topping has always been a favorite, adding a pleasant contrast to the tender crumb.

Storage Tips

Store this cake covered tightly at room temperature for up to three days to maintain freshness. It also keeps well in the fridge for up to five days if you prefer it chilled. Always bring refrigerated cake to room temperature before serving for best flavor.

Ingredient Substitutions

You can swap vegetable oil for butter if you want a lighter texture or prefer dairy free versions. Greek yogurt can replace sour cream to add tang and moisture. Dried cranberries soaked in warm water may be used if fresh are out of season but expect a chewier texture.

Serving Suggestions

Serve slices with a dollop of whipped cream or vanilla ice cream for a decadent treat. Garnish with extra toasted almonds or fresh cranberries on the side for presentation. It also pairs beautifully with herbal tea or coffee.

This cake blends tart cranberries and nutty almonds in a moist tender crumb with a crunchy topping. It makes a wonderful dessert for any season or gathering.

FAQs about Recipes

→ What flour type is best for this cake?

All purpose flour is recommended for a tender but sturdy crumb, perfectly supporting the berries and topping.

→ Can I substitute oil for butter?

Yes, vegetable oil can be used instead of butter, resulting in a moist texture though with a slightly different flavor.

→ How do I know when the cake is done baking?

Insert a toothpick into the center; it should come out clean or with moist crumbs but no raw batter.

→ What does the almond extract add to the cake?

Almond extract enhances the nutty aroma and flavor, complementing the fresh cranberries and almond topping beautifully.

→ Is there a way to make the topping crunchier?

Using freshly sliced almonds and slightly toasting them before mixing can increase crunch and flavor in the topping.