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Almond Cranberry Cake

Almond Cranberry Cake

A moist almond cake packed with fresh cranberries, topped with a buttery almond streusel and sweet almond icing, perfect for festive occasions.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course cake, Dessert
Cuisine American
Servings 12 people
Calories 295 kcal

Equipment

  • 1 9x9 or 8x11 baking pan Greased
  • 1 mixer Hand or stand mixer
  • 1 wire rack For cooling

Ingredients
  

  • 1 2/3 cups all purpose flour spooned and leveled
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons softened unsalted butter or 6 tablespoons vegetable oil
  • 2/3 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 teaspoons pure almond extract
  • 2/3 cup sour cream room temperature
  • 2 tablespoons milk
  • 2 generous cups fresh cranberries about 7 oz
  • 3 tablespoons unsalted butter softened
  • 1/3 cup granulated sugar
  • scant 1/4 cup all purpose flour spooned
  • 1/8 teaspoon pure almond extract
  • 1/2 cup sliced almonds
  • 1/2 cup powdered sugar
  • 2-3 teaspoons milk
  • a couple drops pure almond extract

Instructions
 

  • Preheat oven to 350°F and grease a 9x9 or 8x11 baking pan.
  • Whisk together flour, baking powder, baking soda, and salt; set aside.
  • Using a mixer, beat butter or oil with sugar until creamy.
  • Add eggs one at a time, then vanilla and almond extracts, beating until combined.
  • Add half of the dry ingredients, beat until just combined, then add sour cream and milk.
  • Beat in the remaining dry ingredients until just combined.
  • Gently fold in cranberries using a spatula.
  • Pour batter into prepared pan and smooth the top.
  • Mix butter, sugar, flour, and almond extract for topping, then stir in sliced almonds.
  • Sprinkle almond topping evenly over batter.
  • Bake 28-38 minutes until a toothpick comes out clean or with moist crumbs.
  • Cool cake on a wire rack.
  • Whisk powdered sugar, milk, and almond extract for icing; adjust consistency.
  • Drizzle icing over cooled cake before serving.

Notes

  • Use a 9x9 or 8x11 pan; metal preferred for even baking.
  • Butter keeps cake flavorful, oil keeps it moist longer.
  • Store leftovers up to 2 days at room temperature, 4 refrigerated, 3 months frozen.