Almond Cranberry Cake

By Lily | Last modified on Dec 16, 2025

Featured in: Desserts

Warm spices and the tartness of fresh cranberries mingle perfectly in this soft and moist almond cake. The cake’s tender crumb is enriched with almond-tinged sour cream and a double hit of almond extract, creating a festive and inviting dessert that’s perfect for holiday gatherings or any time you crave a delightful treat.

Finished with a buttery almond streusel topping and a delicate almond glaze, this cake offers a wonderful contrast of textures and flavors that will have everyone reaching for seconds. Whether shared around the kitchen table or packed as a gift, it’s an irresistible melding of seasonal ingredients and comforting home baking.

Why You’ll Love This Recipe

A delightfully moist crumb thanks to the sour cream and choice of butter or oil.
Fresh cranberries add tart bursts that balance the sweet almond flavors.
Almond streusel and icing provide both crunch and glazy sweetness, elevating each bite.
Simple ingredients easily found in most kitchens with straightforward steps.
Perfectly sized for sharing, making twelve generous servings.

Ingredients

All-purpose flour: Provides the structure for the cake, carefully measured for perfect texture.
Baking powder: Leavens the cake to ensure it rises light and fluffy.
Baking soda: Works with sour cream to produce a tender crumb and subtle lift.
Salt: Enhances the almond and cranberry flavors throughout the cake.
Unsalted butter or vegetable oil: Butter adds rich flavor and oil maintains moistness, choice depends on preference.
Granulated sugar: Sweetens the cake and helps to create a tender crumb.
Large eggs: Bind ingredients and add richness and moisture.
Vanilla extract: Adds warmth and depth, complementing the almond extract.
Pure almond extract: Infuses the cake and topping with signature almond flavor.
Sour cream: Adds moisture and slight tang for a tender, moist cake.
Milk: Helps to balance batter consistency and blend ingredients.
Fresh cranberries: Provide tart bursts and festive color throughout the cake.
Unsalted butter (for topping): Used to create the crumbly and rich almond streusel.
Sliced almonds: Add a crunchy texture topping that enhances almond flavor.
Powdered sugar (for icing): Sweet glaze base that balances tartness with smooth sweetness.

Instructions

Preheat and Prepare Pan: Set your oven to 350°F with a rack placed in the center for even baking. Lightly grease a 9Ù9 inch or 8×11 inch pan; this size ensures the cake cooks through evenly without overcooking edges.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking helps distribute the leavening agents evenly for a consistent rise and texture.
Cream Butter or Combine Oil with Sugar: Use a mixer to beat softened butter with sugar until light and fluffy (about 2 minutes), or mix vegetable oil with sugar for about 30 seconds if preferred. This aerates the mixture, helping create a tender cake crumb.
Add Eggs and Extracts: Beat in eggs one at a time for thorough incorporation, followed by vanilla and almond extracts. This step builds flavor and ensures smooth, even texture throughout the batter.
Incorporate Dry Ingredients and Dairy: Add half of the dry flour mixture to the wet ingredients and mix until just combined to prevent over-developing gluten. Next, add sour cream and milk to keep the batter moist, then fold in the remaining dry ingredients.
Fold in Fresh Cranberries: Gently fold fresh cranberries into the batter with a rubber spatula to prevent bursting berries and preserve their shape for bursts of tartness in the cake.
Prepare Almond Streusel Topping: Mix butter, sugar, flour, and almond extract with a fork until crumbly, then stir in sliced almonds. This crumbly topping adds buttery crunch and almond flavor that complements the cake perfectly.
Assemble and Bake: Pour batter into greased pan and smooth the top evenly, then sprinkle almond streusel topping generously over the batter. Bake for 28-38 minutes, testing with a toothpick starting at 28 minutes, until it comes out with moist crumbs but no raw batter.
Cool and Drizzle Icing: Allow the cake to cool on a wire rack to prevent sogginess. Whisk powdered sugar, milk, and almond extract to form icing and drizzle over the cake once slightly cooled for a sweet finishing touch.

You Must Know

Choose a metal pan for more even baking; glass pans may shorten baking time.
Butter gives richer flavor, while oil maintains moistness longer in the cake.
Store leftovers in an airtight container at room temperature for 2 days or refrigerate up to 4 days.
Freeze double wrapped for up to 3 months to enjoy later.

Storage Tips

Store your almond cranberry cake at room temperature in an airtight container for up to two days. For longer freshness, keep refrigerated for 4 days or freeze double wrapped for up to 3 months.

Serving Suggestions

Serve slices slightly warm or at room temperature, optionally alongside whipped cream or vanilla ice cream for an extra special treat. It pairs wonderfully with hot tea or coffee during holiday gatherings.

Professional Tips

Use room temperature ingredients for smooth batter and even baking.
Handle fresh cranberries gently to keep them intact and visually appealing.
Check cake early for doneness to avoid overbaking, which dries out the crumb.
The almond streusel and icing add layered texture and should not be skipped.

FAQs

Can I use frozen cranberries instead of fresh?: Yes, but do not thaw them first; fold them directly into the batter to minimize color bleeding and maintain texture.
Can I substitute almond extract with another flavoring?: Vanilla can be used, but it will change the distinct almond flavor that makes this cake special.
What is the benefit of using sour cream in this cake?: Sour cream adds moisture and a slight tang, resulting in a tender and rich crumb.
Can I make this cake dairy-free?: Swap butter for vegetable oil and use a dairy-free sour cream alternative to make the recipe dairy-free.
How should I store leftover cake?: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days for best taste.
Is it necessary to use both baking powder and baking soda?: Yes, the combination provides balanced leavening, helping the cake rise perfectly and develop a tender texture.
Can I make this cake in a round pan?: Yes, but ensure the pan size is similar (around 8×12 or 9-inch round) to maintain baking time and thickness.