Cranberry Almond Cake
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This Cranberry Almond Cake is a delicious, soft cake that has layered of tangy cranberries and a simple almond crunch. This Cranberry Almond Cake is perfect for entertaining and Holiday baking.
Cranberry Almond Cake is one that my dad brought back to his family years ago after living in New England for a few years. This Cranberry Cake is so simple to make and is infused with cranberries that add so much moisture and flavor. You are going to love sharing this with those you love all year long! For tips on making this cake, read on, or go ahead and skip to the bottom for the full printable recipe.
How to make Cranberry Cake
To make this simple Cranberry Almond Cake start by making the batter. In a large mixing bowl or stand mixer cream together the softened butter and sugar. Mix until smooth, but don’t over mix. Add in the eggs and almond flavor and mix until well combined.
In a separate mixing bowl whisk together the dry ingredients. Mix the dry ingredients into the butter mixture alternating with the sour cream, ending with the last of the dry ingredients. So for example, put in 1/3 of the sour cream, then 1/3 of the dry ingredients, sour cream, dry ingredients etc…
This is not a runny batter, it is on the thicker side, so that is what you are looking for.
Grease a bundt cake pan with cooking spray and dust lightly with flour. Place one half of the cake batter in the bottom of the cake pan. Spread half of the whole cranberries on top of the cake batter. Use a spatula or back of wooden spoon to help spread. Add remaining batter and cranberries in two additional layers. Top with chopped almonds.
Bake at 350ºF for 50-55 minutes, until golden brown and cooked through. Remove from the oven and allow to cool in the pan for 5 minutes before turning cake out.
For the icing, combine 3/4 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla. Drizzle along the top of the cake letting it run down the sides.
Ingredients for Cranberry Almond Cake
- butter
- sugar
- eggs
- almond flavoring
- chopped almonds
- can whole cranberries
- salt
- baking powder
- baking soda
- flour
- sour cream
How to store Cranberry Almond Cake
This cake will stay good for just a few days. Keep it in an air tight container to help it stay moist. This cake is really best served the same day you make it, but if you must, you can make this ahead and top with the icing just before serving.
Cranberry Almond Cake
Ingredients
- 1/4 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp almond flavoring
- 1/2 cup chopped almonds
- 1 14 oz can whole cranberries
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
Icing
- 2 tbsp butter, melted and cooled
- 3/4 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla
Instructions
- Preheat the oven to 350ºF. Grease and flour a bundt pan.
- In a large mixing bowl or stand mixer, cream together the butter and sugar. Add in the eggs and flavoring, mix until smooth
- In a separate bowl whisk together the dry ingredients. Add the dry ingredients to the butter mixture alternating the dry and the sour cream, ending with the dry.
- Spread a layer of half of the batter in the bottom of the pan. Top with half of the cranberries. Add remaining batter, cranberries and sprinkle with chopped almonds.
- Bake for 50-55 minutes until cooked through. Remove from the oven and allow to cool in the pan for 5 minutes before removing from the pan.
- When cake has cooled, combine the ingredients of the icing and drizzle over the top of the cake allowing it to run down the sides of the cake.
Nutrition
Other Holiday Recipes
This Cranberry Almond Cake is a delicious, soft cake that has layered of tangy cranberries and a simple almond crunch. This Cranberry Almond Cake is perfect for entertaining and Holiday baking.
