There is something truly magical about the Almond Cranberry Cake Delight Recipe that brings warmth and festive cheer to any table. This cake beautifully combines the tartness of fresh cranberries with the rich, nutty flavor of almond extract and sliced almonds, creating a moist, tender crumb crowned with a slightly crunchy almond streusel and a delicate almond glaze. Whether you’re enjoying it with your morning coffee or serving it as a show-stopping dessert, this cake is guaranteed to become a beloved classic in your home baking repertoire.
Ingredients You’ll Need
The beauty of the Almond Cranberry Cake Delight Recipe lies in its simple yet thoughtfully chosen ingredients. Each component plays a vital role, from creating the perfect texture to setting off the vibrant cranberry flavors and the unmistakable aroma of almonds.
- All-purpose flour: Provides structure and a tender crumb to the cake.
- Baking powder and baking soda: Work together to give the cake a light and airy rise.
- Salt: Enhances the overall flavor and balances sweetness.
- Unsalted butter or vegetable oil: Adds moisture and richness; choose butter for a deeper flavor, oil for extra tenderness.
- Granulated sugar: Sweetens the cake while helping with browning and texture.
- Eggs: Bind the ingredients and help the cake rise beautifully.
- Vanilla extract: Brings warmth and depth to the flavor profile.
- Pure almond extract: The star ingredient, giving the cake its signature nutty aroma and taste.
- Sour cream: Adds tenderness and a subtle tang that complements the cranberries perfectly.
- Milk: Lightens the batter and ensures a moist crumb.
- Fresh cranberries: Burst with tartness and vibrant color, making the cake irresistible.
- Unsalted butter (for streusel): Creates a luscious almond crumb topping.
- Additional sugar and flour for streusel: Balance sweetness and provide structure to the topping.
- Sliced almonds: Add crunch and an extra layer of almond flavor.
- Powdered sugar for glaze: Sweetens and adds a beautiful finishing touch.
- Milk and almond extract for glaze: Bring together the perfect consistency and that unmistakable almond essence.
How to Make Almond Cranberry Cake Delight Recipe
Step 1: Preparing the Pan and Oven
Start by preheating your oven to 350°F and position a rack in the center to ensure even baking. Grease a 9×9 inch or 8×11 inch baking pan carefully—this helps the cake release easily once baked and keeps the bottom wonderfully tender.
Step 2: Mixing the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This dry mix is the backbone of your cake, evenly distributing the rising agents and seasoning throughout.
Step 3: Creaming Butter or Oil with Sugar
Using a hand or stand mixer fitted with a paddle attachment, beat the softened butter or vegetable oil with granulated sugar. For butter, mix for 1 to 2 minutes until smooth and fluffy; with oil, a quick 30-second blend is enough to combine well. This step is where you begin building your cake’s lovely texture.
Step 4: Adding the Eggs and Extracts
Add the eggs one at a time, beating well after each addition to create a silky batter. Then fold in the vanilla and pure almond extracts, scraping the bowl sides to ensure everything melds together beautifully, filling your kitchen with that irresistible almond scent.
Step 5: Combining Wet and Dry Ingredients with Cranberries
Now, incorporate half of the dry ingredients into the wet mixture, beating gently until just combined. Stir in the sour cream and milk next — this keeps the cake moist and tender. Add the remaining dry ingredients and fold everything carefully together using a rubber spatula. Lastly, gently fold in the fresh cranberries; their tart bursts will bring this cake to life.
Step 6: Preparing the Batter and Topping
Pour the luscious batter into your greased pan and smooth the surface with a spatula. In a small bowl, combine softened butter, sugar, flour, and almond extract with a fork, mashing until the butter is just blended with the dry ingredients. Stir in the sliced almonds, then sprinkle this flavorful streusel evenly over the top of the batter for that signature almond crunch.
Step 7: Baking and Cooling
Bake your Almond Cranberry Cake Delight Recipe for 28 to 38 minutes, starting to test for doneness around 28 minutes by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs. Once baked to golden perfection, allow the cake to cool on a wire rack to ensure the crumb sets beautifully and the topping remains crisp.
Step 8: Finishing with the Almond Glaze
Whisk together powdered sugar, milk, and a few drops of almond extract until you reach a smooth glaze consistency. Adjust thickness by adding more powdered sugar or milk as needed. Drizzle this delicate almond glaze over the completely cooled cake for a shiny, sweet finish that ties every flavor together.
How to Serve Almond Cranberry Cake Delight Recipe
Garnishes
Sprinkling extra sliced almonds or a few fresh cranberries on top before serving adds a lovely touch of texture and color. For an elegant flourish, a light dusting of powdered sugar can create a delicate snow-kissed effect that’s simply irresistible.
Side Dishes
This cake pairs wonderfully with a cup of hot tea, coffee, or even a light dessert wine if you’re celebrating. For a more indulgent affair, serve alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream to complement the tartness of the cranberries and the almond undertones.
Creative Ways to Present
Try slicing the Almond Cranberry Cake Delight Recipe into petite squares for a charming dessert platter or arrange it on a tiered cake stand for brunch gatherings. You might even layer it with cream cheese frosting and fresh fruit for a special occasion centerpiece that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to 3 days to keep it moist and fresh. If your room is warm, a cool spot or the refrigerator works well, but be sure to bring the cake back to room temperature before serving to restore its tender texture.
Freezing
The Almond Cranberry Cake Delight Recipe freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and then foil for up to 2 months. Thaw overnight in the refrigerator before bringing to room temperature for that just-baked feel.
Reheating
If you want to enjoy this cake warm, gently reheat slices in the microwave for 15 to 20 seconds or in a low oven (around 300°F) for 8 to 10 minutes. The almond glaze might soften slightly, giving you an even more comforting bite.
FAQs
Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries can be used, but be sure to thaw and drain them well to avoid excess moisture in the batter, which could affect the cake’s texture.
Is it possible to make this cake dairy-free?
Absolutely! Substitute the butter with a dairy-free margarine or oil, and swap sour cream with a plant-based yogurt or coconut cream. The almond extract and cranberries will still shine.
Can I make this cake in a loaf pan instead of a square pan?
Yes, a loaf pan works well too. Just keep an eye on the baking time, as it might take a bit longer to cook through; start checking around 35 minutes.
Do I have to use almond extract? Can I substitute it?
Almond extract is key for this cake’s distinctive flavor, but if you don’t have it, you can use vanilla extract alone, though you’ll lose that signature almond note.
How can I make the almond glaze thicker?
Simply add more powdered sugar a little at a time until you reach your desired thickness, then thin it out with milk drop by drop if needed for easier drizzling.
Final Thoughts
There is nothing quite like the joy of baking and sharing the Almond Cranberry Cake Delight Recipe. With its perfect balance of tart cranberries, rich almond flavors, and that irresistible almond streusel topping, it’s a delightful treat that will bring smiles to your friends and family. So gather your ingredients, bake with love, and enjoy every bit of this charming cake that’s sure to become your new favorite staple.
Print
Almond Cranberry Cake Delight Recipe
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Total Time: 58 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Almond Cranberry Cake Delight is a moist and flavorful cake featuring a tender crumb infused with almond and vanilla extracts, studded with fresh cranberries for a tart contrast. Topped with a crunchy almond streusel and a smooth almond glaze, this cake is perfect for festive gatherings or a special dessert treat.
Ingredients
Cake Batter
- 1 2/3 cups (210 g) all-purpose flour, spooned and leveled
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (85 g) unsalted butter, softened, or 6 tablespoons (90 ml) vegetable oil
- 2/3 cup (134 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons pure almond extract
- 2/3 cup (160 g) sour cream, room temperature
- 2 tablespoons milk
- 2 generous cups (204 g) fresh cranberries
Almond Streusel Topping
- 3 tablespoons (43 g) unsalted butter, softened
- 1/3 cup (67 g) granulated sugar
- Scant 1/4 cup (28 g) all-purpose flour, spooned
- 1/8 teaspoon pure almond extract
- 1/2 cup (55 g) sliced almonds
Almond Glaze
- 1/2 cup (60 g) powdered sugar
- 2–3 teaspoons milk
- A few drops pure almond extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and position the rack in the center. Grease a 9×9 inch or 8×11 inch baking pan thoroughly to prevent sticking, then set aside.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Mix these dry ingredients well and set this bowl aside for later use.
- Beat Butter or Oil with Sugar: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter or vegetable oil with granulated sugar. If using butter, beat for 1 to 2 minutes until creamy and fluffy; if using oil, beat for approximately 30 seconds to combine.
- Add Eggs and Extracts: Incorporate the eggs one at a time into the butter-sugar mixture, ensuring each is blended before adding the next. Then add vanilla and almond extracts and mix until the batter is homogeneous, scraping down the sides of the bowl to include all ingredients.
- Combine Batter: Add half of the dry ingredient mixture to the wet ingredients and beat until just combined. Stir in sour cream and milk, then add the remaining dry ingredients. Finally, carefully fold in the fresh cranberries using a rubber spatula to distribute without breaking the berries.
- Pour Batter into Pan: Transfer the batter evenly into the prepared baking pan and smooth the surface with a spatula to make it level.
- Prepare Almond Streusel Topping: In a small bowl, mix the softened butter, granulated sugar, flour, and almond extract with a fork until the butter is mashed into the dry ingredients, forming a crumbly mixture. Stir in the sliced almonds and sprinkle this topping evenly over the batter in the pan.
- Bake the Cake: Bake in the preheated oven for 28 to 38 minutes. Begin checking at 28 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Once baked, remove from oven and cool the cake on a wire rack.
- Prepare and Drizzle Almond Glaze: Whisk together powdered sugar, milk, and almond extract until smooth. Adjust the consistency as needed by adding more powdered sugar to thicken or milk to thin. Drizzle the glaze evenly over the cooled cake before serving.
Notes
- You can substitute vegetable oil for butter for a lighter texture, but the frosting and streusel maintain the rich almond flavor.
- Fresh cranberries are preferred for their tartness, but frozen cranberries can be used if fresh are unavailable—do not thaw before folding into batter.
- Ensure all ingredients like eggs and sour cream are at room temperature for the best batter texture.
- For a nut-free version, omit sliced almonds in the topping and used chopped seeds or oats instead.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.
