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Why Make This Recipe

Cranberry Almond Cake is a delightful dessert that balances sweetness and tartness. With fresh or frozen cranberries and the warm flavor of almonds, this cake brightens up any occasion. Whether you’re celebrating a special day or just want a cozy treat at home, this recipe is perfect. It’s easy to make and uses simple ingredients that you likely have at home. Plus, it’s a great way to enjoy seasonal cranberries!

How to Make Cranberry Almond Cake

Ingredients:

2 cups granulated sugar
3 large eggs, room temperature
3/4 cup unsalted butter, room temperature
1 teaspoon pure almond extract
2 teaspoons pure vanilla extract
2 cups all-purpose flour
12-ounce bag fresh cranberries, or frozen and thawed
1 cup sliced almonds
Orange zest

Directions:

Preheat your oven to 350 degrees F. Butter a 9 x 9-inch pan and set it aside.
In a large mixing bowl, beat the sugar and eggs together using an electric mixer on medium speed for about 5 minutes until thickened.
Add the butter, almond extract, and vanilla extract, continuing to beat for an additional 2 minutes.
Slowly add the flour, mixing until just combined.
Gently fold in the cranberries.
Pour the batter into the prepared pan and smooth the top. Sprinkle the sliced almonds over the batter.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before cutting. Serve and enjoy!

How to Serve Cranberry Almond Cake

Cranberry Almond Cake can be served warm or at room temperature. It pairs nicely with a scoop of vanilla ice cream or a dollop of whipped cream. You can also dust it with powdered sugar for a nice finishing touch. It’s perfect for coffee breaks or as a dessert after dinner.

How to Store Cranberry Almond Cake

To store your Cranberry Almond Cake, keep it covered in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Alternatively, you can freeze the cake for up to 3 months. Just be sure to wrap it well in plastic wrap and foil before freezing.

Tips to Make Cranberry Almond Cake

Make sure your butter and eggs are at room temperature for the best texture.
If you want a stronger almond flavor, you can increase the almond extract slightly.
You can add some chopped orange zest to the batter for a fresh citrus taste.
Use a toothpick to check the center, as baking times can vary slightly based on your oven.

Variation

You can customize this cake by adding chocolate chips or other nuts, like walnuts or pecans, to the batter. If you prefer a different fruit, try substituting blueberries or raspberries.

FAQs

Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries. Just make sure to thaw and drain them before adding to the batter.

Can I make this cake gluten-free?
You can try using a gluten-free all-purpose flour blend instead of regular flour. Check the packaging for substitution ratios.

Can I double the recipe?
Yes, you can double the recipe. Use a larger pan, and check the baking time as it may need more time to cook through.

Cranberry Almond Cake

Author: promeatrecipes-com
Total Time: 60 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A delightful dessert balancing sweetness and tartness with fresh or frozen cranberries and warm almond flavor.

Ingredients

Scale

2 cups granulated sugar
3 large eggs, room temperature
3/4 cup unsalted butter, room temperature
1 teaspoon pure almond extract
2 teaspoons pure vanilla extract
2 cups all-purpose flour
12-ounce bag fresh cranberries, or frozen and thawed
1 cup sliced almonds
Orange zest

Instructions

Preheat your oven to 350 degrees F. Butter a 9 x 9-inch pan and set it aside.
In a large mixing bowl, beat the sugar and eggs together using an electric mixer on medium speed for about 5 minutes until thickened.
Add the butter, almond extract, and vanilla extract, continuing to beat for an additional 2 minutes.
Slowly add the flour, mixing until just combined.
Gently fold in the cranberries.
Pour the batter into the prepared pan and smooth the top. Sprinkle the sliced almonds over the batter.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before cutting. Serve and enjoy!

Notes

For serving, it pairs nicely with vanilla ice cream or whipped cream and can be dusted with powdered sugar.

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

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 200mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg

Keywords: cranberry, almond, cake, dessert, holiday baking