Cranberry Almond Cake Recipe.

This festive cake is easy to make, very pretty, and looks great on a Christmas desserts table. It’s also a delicious option to have on hand as a snack, or even a breakfast or brunch item, when entertaining or hosting family for the holidays.

The Steps

Whisk your dry ingredients together.
Cream together the butter and sugars.
Add eggs, one at a time, then the extracts.
Alternate adding the dry ingredients and the buttermilk, by halves.
Fold in whole cranberries rolled in flour.
Press cranberries – not dusted in flour – into the top.
Scatter sliced almonds across the top.
Bake at 325°F for 45 to 55 minutes, or until a toothpick comes out clean.

Whisk together the dry ingredients.

Cream butter, granulated sugar, and brown sugar.

Add eggs one at a time and then vanilla and almond extracts.

Roll whole cranberries in flour.

Reality Bakes

Dusting the cranberries with flour helps keep them from bleeding into the batter. For extra flavor and scent, you can rub orange zest with the granulated sugar before creaming the sugars and butter together.

Need other easy holiday dessert ideas? Try this Harvey Wall banger bund cake or these oatmeal pomegranate chocolate chip cookies.

Cranberry Almond Cake

This festive easy cake is a snap to make, so pretty, and a tasty option to have on hand as a snack or dessert, or even a brunch dish when entertaining.

Ingredients

1 cup all-purpose flour, plus extra for dusting cranberries
1/2 cup almond flour
1 tsp cardamom (optional)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature
2/3 cup white sugar
1/3 cup light brown sugar, packed
2 large eggs
1 tsp almond extract
1/2 tsp vanilla extract
1/2 cup buttermilk, room temperature
2 cups fresh cranberries
1/3 cup sliced almonds

Instructions

Lightly grease a 9-inch spring form pan and line the bottom with parchment. Preheat the oven to 325°F.


In a medium bowl, whisk together the all-purpose and almond flours, cardamom, baking powder and salt until well combined. Set aside.


In a large bowl, cream the butter and sugars together until lighter in color and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extracts and mix well.


Add half of the flour mixture and mix until flour is incorporated. Add half of the buttermilk and mix. Add the last half of the flour and mix, then add the second half of the buttermilk and mix until combined.


In a small bowl, roll 3/4 of the cranberries in flour. Gently fold the dusted cranberries into the cake batter. Pour the batter into the prepared pan and sprinkle the undusted cranberries across the top, gently poking them into the batter. Scatter sliced almonds across the top. Bake for 45-55 minutes, or until almonds are lightly toasted and a toothpick comes out clean.


Let cool in pan on a rack for 10 minutes. Cake may be wrapped and frozen for up to 3 months. Let come to room temperature before serving.

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