Almond Cranberry Cake has a tender crumb, bright red berries, and a crisp almond top. Almond flour adds richness without making the cake heavy. A little almond extract brings the flavor forward. Serve a wedge with whipped cream for a simple holiday dessert.
Why I Love This Recipe
This cake gets its charm from contrast: juicy tart berries, a soft golden crumb, and thin toasted almonds. It looks festive without frosting or a long decorating session.
- Lovely balance: Tart berries cut through the sweet almond crumb.
- Easy finish: Sliced almonds make their own pretty topping.
- Useful make-ahead dessert: The cooled cake slices easily the next day.
What You’ll Need
- Servings: 10
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Cooling Time: 1 hour
- Total Time: 2 hours 5 minutes
- Oven Temperature: 350°F (175°C)
- Pan: White 9-inch round ceramic baking dish with two built-in side handles, at least 2 inches deep
- 1/2 cup unsalted butter (113 g), softened
- 3/4 cup granulated sugar (150 g)
- 2 large eggs, room temperature
- 1/2 cup sour cream (120 g), room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup all-purpose flour (125 g)
- 1/2 cup finely ground almond flour (50 g)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen cranberries (150 g)
- 1/3 cup sliced almonds (30 g)
Tools You Need
- White 9-inch round ceramic baking dish with two built-in side handles, at least 2 inches deep
- Parchment paper
- Electric hand mixer
- Two glass mixing bowls
- Silicone spatula
- Measuring cups and spoons
- Cooling rack
How to Make Almond Cranberry Cake
Follow these steps, checking the texture as you go.
Step 1: Prepare the Pan and Dry Ingredients
Preheat the oven to 350°F (175°C).
Line the base and sides of a white 9-inch round ceramic baking dish with two built-in side handles with parchment. Use separate pieces around the sides if needed.
Whisk 1 cup all-purpose flour, 1/2 cup almond flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt in a glass bowl.
Step 2: Mix the Batter
Beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar in a second glass bowl for 2–3 minutes, until pale and fluffy.
Beat in 2 large eggs, one at a time.
Mix in 1/2 cup sour cream, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract.
Fold in the entire dry mixture of 1 cup all-purpose flour, 1/2 cup almond flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt, just until no dry flour remains.
Step 3: Add the Cranberries and Almonds
Fold 1 1/2 cups cranberries into the batter. Do not thaw frozen berries.
Spread the batter in the prepared dish.
Scatter 1/3 cup sliced almonds evenly over the top.
Step 4: Bake and Cool
Bake for 40–45 minutes, until the top is golden, the center springs back gently, and a tester comes out without wet batter. Avoid a berry when testing.
If the almonds darken early, tent loosely with foil. Frozen berries may add 5 minutes to the bake.
Cool in the dish for 20 minutes, then carefully lift the cake by its parchment onto a rack.
Cool for at least 40 more minutes before slicing.
Step 5: Slice and Serve
Cut into 10 wedges and serve with whipped cream, if desired. Let the cake cool before slicing to protect its soft crumb.
Why This Recipe Works (Quick Science)
Creaming butter and sugar traps small air pockets. Baking powder expands those pockets in the oven. Sour cream supplies moisture, while almond flour adds fat and a fine nutty texture. Wheat flour gives the cake enough structure to hold the cranberries.
Common Mistakes to Avoid
- Using cold ingredients: Room-temperature eggs and sour cream mix more smoothly.
- Overmixing after adding flour: Fold gently to avoid a tough crumb.
- Using only almond flour: It cannot replace all the wheat flour in this formula.
What to Serve With Almond Cranberry Cake
Whipped cream makes a soft, mild pairing for the tart cranberries. Add it just before serving.
Make-Ahead and Storage
Keep covered at room temperature for up to 1 day, or refrigerate for up to 4 days. Bring chilled slices to room temperature before serving. Freeze individually wrapped slices without whipped cream for up to 2 months.
Macros Information
Estimated per serving, excluding optional serving sides. Values vary with ingredient brands and portion size.
- Calories: 295 kcal
- Protein: 5 g
- Carbohydrates: 31 g
- Fat: 17 g
- Saturated Fat: 8 g
- Fiber: 2 g
- Sugar: 17 g
- Sodium: 150 mg
Frequently Asked Questions (FAQ)
Q: Can I use frozen cranberries?
A: Yes. Fold them in frozen and allow a little extra baking time.
Q: Can I use dried cranberries?
A: They give a sweeter, chewier cake. Try 3/4 cup dried cranberries instead of the fresh berries.
Q: Is this cake gluten-free?
A: No. It contains wheat flour. A cup-for-cup baking blend may work, but results will vary.
Q: Can I skip almond extract?
A: Yes. The almond flour and sliced almonds still provide gentle almond flavor.
Q: Can I use almond meal?
A: Fine almond flour gives the smoothest crumb. Coarse almond meal makes it more rustic.
Q: Why did the middle sink?
A: The cake may have been underbaked, or the oven door may have opened too early. Test the center before removing it.
Q: Can I bake it in a metal cake pan?
A: A 9-inch metal cake pan can work. Start checking at 35 minutes because it may bake faster.
Q: Can I make it the day before?
A: Yes. Cool fully, cover well, and serve the next day with freshly added whipped cream.
Final Thoughts
Almond Cranberry Cake brings together simple ingredients and a satisfying mix of textures. Give the resting or cooling time the same care as the baking time, and add your serving side when you are ready to eat. Leave a comment with your favorite variation. Happy cooking!