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
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). 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.
