Description
A delightful cake that combines sweet and tart cranberries with rich almond flavor, perfect for any occasion.
Ingredients
Scale
- 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