Almond Cranberry Cake
A moist almond-flavored cake filled with fresh cranberries and topped with a sweet almond streusel.
Servings: 12 servings
Ingredients
- CAKE
- 1 1/2 c. flour - 3/4 tsp. baking powder - 3/4 tsp baking soda - 1/4 tsp salt - 6 Tbl unsalted softened butter - 2/3 c sugar - 2 large eggs - 1 tsp vanilla - 1 1/4 tsp almond extract - 2/3 c sour cream - 2 Tbl milk - 2 scant cups fresh cranberries
- ALMOND TOPPING
- 3 Tbl softened butter - 1/2 c sugar - 3 TBL flour - 1/8 tsp almond extract - 1/2 c sliced almonds
- ICING
- 1/2 x powdered sugar - 1 1/2 tsp milk - drop of almond extract
Instructions
- Preheat oven to 350. In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside. In a mixer beat 6 Tbl butter and 2/3 c sugar until creamy and well combined. Add eggs, vanilla, and almond extract. Beat until combined.
- Add half the dry ingredients to the butter mixture. Beat until just combined. Add the sour cream and 2 Tbl milk, beating until combined. Beat in the remaining dry ingredients. Add cranberries and use a rubber spatula to gently fold them in the batter.
- Grease a 9 x 9 square baking pan or an 8 x 11 rectangular baking pan. Pour batter into pan and smooth top. Make topping.
- TOPPING
- Combine butter, sugar, flour, and almond extract. Use a fork to stir and mash the butter into the dry ingredients. Add the sliced almonds and mix until combined. Sprinkle the topping over the cake batter. Bake for 30-40 minutes until toothpick comes out clean. Place cake pan on a wire rack to cool.
- ICING
- Whisk all icing ingredients. Adjust the consistency as necessary by adding more powdered sugar or milk. Drizzle over the top of the cake.
Notes
I prefer the 8 x 11 size pan. It makes a pretty and is not as thick as the 9 x 9 smaller pan.