Cranberry Almond Cake
Cranberry Almond Cake is a simple, light and buttery cake made with a few basic ingredients, almond flour and fresh cranberries with a sliced almond topping! It's a delicious dessert for Thanksgiving, Christmas, or any time in the fall and winter when fresh cranberries are in season. Also a perfect breakfast or brunch cake for the holidays or any gathering, served with coffee! Ready in an hour and you can make it a day ahead!
Servings: 8
Calories: 296kcal
Ingredients
- 7 Tablespoons butter room temperature (1 stick, but use 1 Tablespoon for the topping and to grease the baking dish)
- ⅔ cup sugar
- 1 egg
- ½ cup milk
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup flour
- ½ cup almond flour
- 1 cup fresh cranberries rinsed and drained
Topping
- ½ cup sliced almonds
- 1 Tablespoon sugar
- 1 Tablespoon butter melted
Instructions
- Preheat the oven to 350℉. From the stick of butter, reserve 1 Tablespoon for the topping and use a bit to grease a 9 inch round baking dish, quiche or pie pan.
- Add the remaining 7 Tablespoons of butter and the sugar to a stand mixer and cream together until fully mixed. Stop to scrape down the sides and incorporate any lumps of butter.
- Add the egg, milk, and almond extract and continue to mix.
- Add the dry ingredients slowly with the mixer on low, letting them mix in until incorporated. Add the fresh cranberries and mix just a bit more until distributed but not crushed.
- Pour the batter into the prepared quiche pan. Use a spatula to evenly distribute the cranberries. Mix the topping in a small bowl and sprinkle over the top of the cake.
- Bake for 45 minutes. Allow to cool before slicing and serving.
Notes
- Serve the cake for dessert or as a brunch cake, with coffee, plain, or topped with whipped cream or vanilla ice cream.
- Butter - Use 1 stick of butter total, a bit to grease the pan and a Tablespoon for the topping. I use salted butter but either is fine.
- Use Sliced Almonds - They bake up and toast nicely. I would not use slivered almonds or whole almonds chopped, they won't look as nice!
- Make Ahead - The cake can be made a day ahead, cooled completely, covered and left on the counter.
Nutrition
Calories: 296kcal | Carbohydrates: 29g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 303mg | Potassium: 96mg | Fiber: 2g | Sugar: 20g | Vitamin A: 412IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg