If you adore the warm, nutty aroma of almonds paired with the tart surprise of fresh cranberries, you are going to fall head over heels for this Almond Cranberry Cake Delight Recipe. It’s a luscious, tender cake that bursts with flavors and textures in every bite—moist crumb, a crunchy almond topping, and a luscious almond glaze that brings everything beautifully together. Perfectly balanced between sweet and tangy, this cake is an inviting treat for family gatherings, cozy afternoons, or any occasion where you want to impress without fuss. Trust me, once you try this Almond Cranberry Cake Delight Recipe, it will become a beloved staple in your baking repertoire.
Ingredients You’ll Need
This Almond Cranberry Cake Delight Recipe calls for simple, everyday ingredients that combine harmoniously to create a cake that’s both rich in flavor and delightfully textured. Each ingredient plays its role, whether it’s the tart cranberries adding a burst of freshness, or the almond extract lending that irresistible fragrance.
- All-purpose flour (1 2/3 cups + scant 1/4 cup): Provides structure and the perfect crumb for the cake and crumble topping.
- Baking powder (3/4 teaspoon) and baking soda (3/4 teaspoon): Essential leavening agents helping the cake rise light and fluffy.
- Salt (1/4 teaspoon): Enhances all the flavors, balancing sweet and tart.
- Unsalted butter (6 tablespoons for batter + 3 tablespoons for topping): Adds rich flavor and tender texture to the cake and a buttery crunch to the topping.
- Granulated sugar (2/3 cup + 1/3 cup): Sweetens the batter and creates a delicate topping crust.
- Large eggs (2): Bind ingredients for a smooth, cake-like texture.
- Vanilla extract (1 teaspoon): Adds warmth and depth.
- Pure almond extract (1 1/4 teaspoons + 1/8 teaspoon for topping + a few drops for glaze): The star flavor that makes this cake truly unique and irresistible.
- Sour cream (2/3 cup): Contributes moistness and a slight tang that complements the cranberries.
- Milk (2 tablespoons for batter + 2-3 teaspoons for glaze): Keeps the batter balanced and helps create the perfect consistency for the glaze.
- Fresh cranberries (2 generous cups): Bursting with tartness, they add beautiful color and brightness to every bite.
- Sliced almonds (1/2 cup): Provides a lovely crunch that contrasts with the soft cake.
- Powdered sugar (1/2 cup): Essential for making the smooth almond glaze that tops the cake.
How to Make Almond Cranberry Cake Delight Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F and placing a rack in the center. Make sure to grease a 9×9 inch or 8×11 inch baking pan thoroughly to prevent sticking and ensure easy removal of your cake once baked. This sets the stage for a perfectly baked Almond Cranberry Cake Delight Recipe.
Step 2: Mix Your Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This blend is crucial for the cake’s rise and texture, providing a well-distributed lift throughout the batter.
Step 3: Cream Butter or Oil with Sugar
Using a hand or stand mixer with the paddle attachment, beat the softened butter (or vegetable oil if you prefer) with granulated sugar until light and fluffy. Butter takes about 1 to 2 minutes, while oil needs just about 30 seconds. This step is vital for aerating the batter, ensuring a tender crumb.
Step 4: Add Eggs and Extracts
Incorporate the eggs one at a time, allowing them to fully blend before adding the next. Then, mix in the vanilla and almond extracts. Scrape down the sides of the bowl to keep everything well combined. The almond extract here is what starts to give this cake its signature delightful flavor.
Step 5: Combine Dry Ingredients and Add Dairy
Add half of the dry flour mixture to your wet ingredients and mix until just combined. Stir in the sour cream and milk, which add moisture and create that dreamy, tender texture. Then fold in the remaining dry ingredients gently so the batter stays light.
Step 6: Fold in Fresh Cranberries
Gently fold in the fresh cranberries with a rubber spatula, distributing them evenly throughout without breaking them too much. This ensures you get lovely bursts of tart flavor in every bite of your Almond Cranberry Cake Delight Recipe.
Step 7: Prepare the Topping and Assemble
Mix the softened butter, sugar, flour, and almond extract for the crumble topping using a fork until crumbly, then stir in the sliced almonds. Sprinkle this mixture evenly over the cake batter in your prepared pan, creating a crunchy, nutty crust that contrasts beautifully with the soft cake beneath.
Step 8: Bake to Perfection
Bake your cake in the preheated oven for 28 to 38 minutes. Start checking at 28 minutes by inserting a toothpick in the center — it should come out clean or with just a few moist crumbs. Once done, transfer it to a wire rack to cool completely. This resting time lets the layers settle and flavors meld.
Step 9: Finish With a Glaze
Whisk together powdered sugar, milk, and a few drops of almond extract to create a smooth glaze. Adjust the consistency by adding more powdered sugar to thicken or milk to thin, as needed. Drizzle generously over the cooled cake for that final, irresistible almond kick. You’ve just mastered the Almond Cranberry Cake Delight Recipe!
How to Serve Almond Cranberry Cake Delight Recipe
Garnishes
For a stunning visual and flavor boost, sprinkle extra sliced almonds on top of the glaze or add a few fresh cranberries around the serving plate. A light dusting of powdered sugar right before serving also adds a charming touch of elegance that makes your cake look bakery-worthy.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or even a spoonful of tangy Greek yogurt. For beverages, consider a warm cup of spiced tea or freshly brewed coffee to complement those rich almond and cranberry notes perfectly.
Creative Ways to Present
Try slicing the cake into petite squares and serving on decorative plates for a tea party feel. You can also layer it with a bit of cream cheese frosting and cranberries for a makeshift trifle, or wrap slices individually in parchment for gifting. The Almond Cranberry Cake Delight Recipe is versatile enough to shine anywhere.
Make Ahead and Storage
Storing Leftovers
Store leftover cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. To keep it fresh longer, refrigeration works well for about 5 days, but be sure to bring it to room temperature before serving to restore the perfect texture.
Freezing
You can freeze the unfrosted cake or individual slices wrapped securely in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator overnight and add the glaze fresh before serving for best results. This makes the Almond Cranberry Cake Delight Recipe a fantastic make-ahead dessert option.
Reheating
Warm slices gently in a microwave for 15-20 seconds or in a low oven (around 300°F) wrapped in foil for 10 minutes. This revives the cake’s softness without drying it out, making every bite just as delightful as fresh.
FAQs
Can I substitute frozen cranberries for fresh in the Almond Cranberry Cake Delight Recipe?
Yes, frozen cranberries can be used, but it’s best to thaw and drain them well to avoid adding excess moisture to the batter. Fresh cranberries do provide a better texture and slightly brighter flavor, though.
Is it possible to make this cake dairy-free?
Absolutely! Substitute the butter with a plant-based margarine or coconut oil, and use a dairy-free sour cream alternative like coconut or almond-based sour cream. Just ensure all other ingredients align with your dietary preference.
How can I make the almond glaze thicker or thinner?
You can easily adjust the glaze consistency by adding more powdered sugar to thicken or more milk a teaspoon at a time to thin it out. The goal is a smooth, pourable glaze that drizzles nicely over the cake.
What causes the cake to be dense, and how do I avoid it?
Overmixing the batter, especially after adding the flour, can lead to a tough, dense cake. Mix just until combined and fold gently when incorporating cranberries to keep the texture light and airy.
Can I make this cake in a different pan size?
Yes, you can. If using a smaller or larger pan, adjust the baking time accordingly—start checking earlier for smaller pans and expect longer for bigger pans. The key is to test doneness with a toothpick. This flexibility makes the Almond Cranberry Cake Delight Recipe convenient for various occasions.
Final Thoughts
I can’t recommend the Almond Cranberry Cake Delight Recipe enough. It brings together simple ingredients into a show-stopping cake that’s both comforting and festive. Whether it’s a holiday treat or an everyday indulgence, this cake promises to brighten your table and satisfy your cravings. Go ahead, bake it for friends, family, or just yourself—you’ll be so glad you did!
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
This Almond Cranberry Cake Delight is a moist and flavorful dessert combining the nutty aroma of almond extract with the tartness of fresh cranberries. Topped with a crunchy almond streusel and a delicate almond glaze, this cake is perfect for festive occasions or an elegant everyday 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). Grease a 9×9 inch or 8×11 inch baking pan thoroughly and set it aside for later use.
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir together and set aside.
- Cream Butter and Sugar: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter or vegetable oil with the granulated sugar. If using butter, beat for 1-2 minutes until creamy; if using oil, mix for about 30 seconds.
- Add Eggs and Extracts: Add eggs one at a time, blending well after each addition. Then, mix in vanilla and almond extracts until fully incorporated, scraping down the bowl sides as needed for even mixing.
- Combine Batter Ingredients: Add half of the dry ingredients to the wet mixture, beating just until combined. Stir in the sour cream and milk, then add the remaining dry ingredients. Finally, fold in the fresh cranberries gently using a rubber spatula to avoid crushing them.
- Transfer Batter to Pan: Pour the batter into the prepared baking pan and smooth out the surface evenly.
- Prepare Almond Streusel Topping: In a small bowl, mix the softened butter, sugar, flour, and almond extract with a fork, mashing the butter into the dry ingredients until crumbly. Stir in the sliced almonds. Evenly sprinkle this topping over the batter in the pan.
- Bake the Cake: Place the pan in the preheated oven and bake for 28 to 38 minutes. Begin checking for doneness at 28 minutes by inserting a toothpick into the center; it should come out clean or with moist crumbs attached. Once done, remove the cake and let it cool completely on a wire rack.
- Prepare and Apply Glaze: Whisk together powdered sugar, milk, and almond extract in a small bowl until smooth. Adjust the glaze thickness by adding more powdered sugar to thicken or milk to thin as needed. Drizzle the glaze evenly over the cooled cake before serving.
Notes
- For best results, use fresh cranberries to give the cake a vibrant tartness and texture.
- Allow the cake to cool completely before drizzling the glaze to prevent melting and running.
- The almond extract enhances the nutty flavor but can be adjusted according to taste preferences.
- This cake can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to 5 days.
- To make the butter version, ensure the butter is softened but not melted for optimal creaming with sugar.
