Cranberry Almond Delight Cake

A delightful twist on the classic cranberry cake, this Cranberry Almond Delight Cake combines tart cranberries with the nutty flavor of almonds, perfect for a festive treat.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 8

Ingredients

1 cup fresh cranberries

1 1/2 cups all-purpose flour

1/2 cup almond flour

1 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1/2 tsp almond extract

1/4 cup milk

1/4 cup sliced almonds

Instructions

1. Preheat the oven to 350°F and grease a 9-inch round cake pan.

2. In a bowl, combine all-purpose flour, almond flour, baking powder, and salt.

3. In another bowl, cream the butter and sugar until light and fluffy.

4. Beat in the eggs one at a time, then add almond extract.

5. Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined.

6. Fold in the cranberries and pour the batter into the prepared pan.

7. Sprinkle sliced almonds over the top.

8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Reheating

To reheat, warm the cake slices in a 300°F oven for about 10 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.