Cranberry Almond Delight Cake

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 8
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This Cranberry Almond Delight Cake is a perfect blend of tangy cranberries and nutty almonds, creating a delightful treat that's ideal for any occasion. With its moist texture and vibrant flavors, this cake is sure to become a favorite in your baking repertoire.

Ingredients for Cranberry Almond Delight Cake

Fresh cranberries bring a burst of tartness that perfectly complements the sweet elements of the cake. All-purpose flour provides structure, while almond flour adds a subtle nuttiness and a tender crumb. Baking powder helps the cake rise, and a pinch of salt enhances all the flavors. The unsalted butter lends richness, and granulated sugar sweetens the deal. Eggs contribute to the cake's structure and moisture. Almond extract enhances the nutty flavor, and milk keeps the batter smooth. Finally, sliced almonds on top offer a delightful crunch and a beautiful finish.

Tips & Tricks

  • Room temperature ingredients blend more smoothly, so take out the butter, eggs, and milk about 30 minutes before you start.
  • Toss cranberries in a tablespoon of flour to prevent them from sinking to the bottom of the cake.
  • If you don't have almond flour, you can finely grind whole almonds to make your own.

Serving Suggestions

This cake is a fantastic stand-alone dessert, but serving it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream can elevate it even further. For a cozy winter treat, pair it with a warm mug of spiced tea.

Frequently Asked Questions

Can I use frozen cranberries?
Yes, you can use frozen cranberries, but do not thaw them before adding to the batter.
Is there a substitute for almond flour?
If you can't find almond flour, you can use finely ground almonds or increase the all-purpose flour by 1/4 cup.
How long will this cake keep?
This cake will stay fresh for up to 3 days if stored in an airtight container at room temperature.

Cranberry Almond Delight Cake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan well, ensuring every nook is covered to prevent sticking. In a mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set this dry mix aside for now.

In a separate large bowl, cream the butter and sugar together until they’re light and fluffy, which should take about 3-5 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition, then mix in the almond extract for that lovely aromatic touch.

Now, it’s time to bring everything together. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. You don’t want to over-mix here. Gently fold in the cranberries with a spatula, making sure they’re evenly distributed.

Pour the batter into your prepared cake pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Once baked, let the cake cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely. This step is crucial for maintaining the cake’s moisture and texture.

Why You'll Love This Recipe

  • Easy to make with simple, wholesome ingredients.
  • Perfect balance of sweet and tart flavors.
  • Beautiful presentation with a sprinkle of sliced almonds on top.
  • Flexible enough for different occasions, from tea time to holiday gatherings.

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

Step-by-step 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.

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