Almond Cranberry Cake is a delightful treat that combines the sweet and tart flavors of cranberries with the rich, nutty texture of almonds. This cake is perfect for any occasion, whether you’re celebrating a birthday, enjoying afternoon tea, or simply indulging yourself on a cozy evening at home. The combination of almond flour and slivered almonds creates a moist and flavorful cake that’s sure to impress family and friends.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: Approximately 280
- Protein: 5 grams
- Carbohydrates: 36 grams
- Fat: 14 grams
- Fiber: 2 grams
- Sugar: 18 grams
- Sodium: 150 mg
Why Make This Almond Cranberry Cake
This Almond Cranberry Cake is a truly versatile dessert. Its nutty flavor complements the tart cranberries beautifully, providing a perfect balance that is both refreshing and satisfying. It’s a fantastic way to use seasonal fruits and makes for a stunning presentation when served at gatherings. Plus, with its easy-to-follow recipe, you can whip it up in no time, making it ideal for both novice bakers and seasoned chefs alike.
How to Make Almond Cranberry Cake
Making this Almond Cranberry Cake is a straightforward process that involves simple steps, ensuring a delicious outcome. Below, you’ll find detailed instructions to guide you through each phase of preparation, baking, and finishing touches.
Ingredients:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or dried cranberries
- 1/2 cup slivered almonds
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. This ensures the cake won’t stick and will come out beautifully shaped.
Step 2: Mixing
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This usually takes about 3-4 minutes, and you’ll notice a change in color to a paler shade.
Step 3: Adding Eggs
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract to infuse the batter with a warm aroma.
Step 4: Mixing Dry Ingredients
In another bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt, ensuring there are no lumps. This helps distribute the baking powder evenly throughout the batter.
Step 5: Combining Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix—this will help maintain a tender texture.
Step 6: Adding Cranberries and Almonds
Fold in the cranberries and slivered almonds gently. This gives your cake bursts of flavor and a lovely crunch.
Step 7: Pouring Batter
Pour the batter into the prepared cake pan and smooth the top with a spatula to create an even surface.
Step 8: Baking
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on it to avoid overbaking.
Step 9: Cooling
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps maintain moisture while still allowing for a great crumble.
How to Serve Almond Cranberry Cake
Serve this delicious cake warm or at room temperature with a light dusting of powdered sugar, or alongside a dollop of whipped cream for extra indulgence. It pairs wonderfully with a cup of tea or coffee, making it a great treat for afternoon gatherings.
How to Store Almond Cranberry Cake
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. You can also freeze the cake for up to three months; just wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Expert Tips for Perfect Almond Cranberry Cake
- Ensure eggs are at room temperature for better mixing.
- Use fresh cranberries for a burst of flavor, but dried cranberries work well too—just remember to adjust the sweetness if needed.
- Experiment with adding a splash of orange or lemon zest for a citrusy kick.
- If you prefer a denser cake, you can substitute half of the all-purpose flour with more almond flour.
Delicious Variations
- Chocolate Chips: Add a cup of semi-sweet chocolate chips for a chocolate cranberry cake.
- Other Nuts: Swap slivered almonds for chopped walnuts or pecans.
- Gluten-free: Use all almond flour for those who are gluten-sensitive (ensure your baking powder is gluten-free as well).
- Fruity Twist: Incorporate blueberries or raspberries for a mixed berry cake.
Frequently Asked Questions
- Can I use frozen cranberries? Yes! Just make sure to thaw and drain them well before mixing into the batter to avoid excess moisture.
- What can I substitute for almond flour? You can use all-purpose or gluten-free flour, but the texture and flavor will differ.
- How can I make it less sweet? Reduce the sugar in the recipe by 1/4 cup if you prefer a less sweet cake.
- Is there a vegan version? Substitute eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and use a vegan butter alternative.
- How do I make this cake more festive? Frost with cream cheese icing and sprinkle with extra cranberries and nuts for a holiday look.
Conclusion
This Almond Cranberry Cake is not only easy to make but also bursting with flavor and texture. Its delightful combination of nutty and tart notes will surely impress anyone who tries it. With simple ingredients and straightforward steps, this cake is a must-try for both novice and experienced bakers alike. So grab your ingredients, roll up your sleeves, and get ready to enjoy a slice of this delicious creation!
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Almond Cranberry Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful cake that combines sweet and tart cranberries with rich almond flavor, perfect for any occasion.
Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or dried cranberries
- 1/2 cup slivered almonds
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In another bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture until just combined.
- Fold in the cranberries and slivered almonds.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm or at room temperature with powdered sugar or whipped cream. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg
