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.
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.