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
Scale
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.
