Cranberry Almond Cake
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8
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Calories
35996 kcal
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Course
Dessert
Cranberry Almond Cake
Description
This Cranberry Almond Cake starts with a base of all-purpose flour and baking powder combined for a gentle rise. Creamed salted butter and sugar are whisked with eggs and two complementary extracts — vanilla and almond — creating a light, fluffy batter. Milk is incorporated gradually with the flour to maintain a smooth, somewhat thick consistency.
Fresh cranberries are rinsed and roughly chopped, then half are folded into the batter to distribute tart fruit bursts throughout the cake. Sliced almonds add both texture and a nutty aroma, enhancing the almond extract's presence.
The batter is spread evenly into a 9-inch pie plate and baked at 350ºF, producing a tender, moist cake. This cake suits teatime or a mildly sweet dessert, offering a pleasant contrast between tart fruit and sweet, nutty flavors.
Using fresh cranberries ensures vibrant flavor and color, while the almond extract distinguishes it from ordinary fruit cakes.
Ingredients
- 1 1/2 cups all-purpose flour $0.20
- 1 1/2 tsp baking powder $0.06
- 1/2 cup butter $1.04, salted, room temperature
- 1 cup white sugar $0.32
- 2 egg $0.54, large
- 1/2 tsp vanilla extract $0.14
- 1/2 tsp almond extract $0.14
- 1/2 cup milk $0.16
- 6 oz Cranberry $0.50, fresh, about 1.5 cups
- 1/3 cup almonds $0.66, sliced
Instructions
- In a medium bowl, stir together the flour and baking powder until very well combined. Set the flour mixture aside. Preheat the oven to 350ºF.
- In a large bowl, beat the butter and sugar together with a mixer until they are light and fluffy (start on low speed, then increase to high). Add the eggs, vanilla, and almond extract and beat again until the mixture is very light and creamy in texture (start on low speed again, then increase to high. Beat for about one minute on high).
- Add half of the flour mixture and beat on low until the flour is incorporated. Add half of the milk and beat until incorporated (it may look a little lumpy at first). Repeat with the second half of the flour and then with the second half of the milk. The end product should be a light, fluffy cake batter.
- Rinse the cranberries and then roughly chop them so that that each berry is at least cut in half. Fold 1/2 of chopped cranberries into the cake batter. Spread the cake batter into a 9-inch pie plate coated with non-stick spray, the sprinkle the second half of the cranberries over top. Use your fingers to slightly poke the cranberry pieces down into the top of the batter. Sprinkle the almonds over top and press them lightly into the cake batter. Bake for 35 minutes, or until the cake and almonds are lightly browned on top.
Notes
- Fresh cranberries contribute tartness; roughly chopping helps distribute flavor throughout the cake.
- Use room temperature salted butter for the best creaming results, essential for a light crumb.
- If fresh cranberries are unavailable, frozen may be substituted but expect slightly less vibrant texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 35996 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 359.96kcal | 18% |
| Carbohydrates | 47.79g | 16% |
| Protein | 6.01g | 12% |
| Fat | 16.78g | 26% |
| Sodium | 183.38mg | 8% |
| Fiber | 2.06g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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