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Almond Cranberry Cake

Name: Almond Cranberry Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 4 large eggs; 1 tsp vanilla extract; 1 tsp almond extract; 1 cup sour cream; 1/2 cup milk; 2 cups fresh cranberries; 1 cup sliced or chopped almonds (optional)

There’s something wonderfully inviting about a freshly baked cake, especially one that combines the delightful crunch of almonds with the tart sweetness of cranberries. Whether enjoyed with a cup of tea or as a luxurious dessert for a gathering, the Almond Cranberry Cake is the perfect way to celebrate flavors that harmonize beautifully. This cake stands out not just for its appealing aesthetics but also for its unique taste that will undoubtedly entice your family and friends to ask for more.

Why Make This Recipe

It’s a delightful marriage of flavors, balancing the nuttiness of almonds with the zesty bite of cranberries.
This cake is incredibly moist and tender, thanks to the special method of combining wet and dry ingredients.
Perfect for gatherings, this cake not only pleases the palate but also makes a stunning centerpiece.

Step-by-Step Guide to Making Almond Cranberry Cake

Creating a masterpiece in your kitchen sounds daunting, but fear not. Follow these simple steps, and you’ll be on your way to baking a delicious Almond Cranberry Cake that you can be proud of.

Preheat Oven

Begin by preheating your oven to 350°F (175°C) for about 20-30 minutes before mixing your ingredients. A properly preheated oven is crucial for even baking, ensuring that your cake rises beautifully and has a perfect texture.

Prepare Baking Pan

Next, grab a 9×13-inch baking pan. Lightly grease it with butter or baking spray and dust it with flour, removing any excess. For an extra precaution, line the bottom with parchment paper after greasing and then grease and flour the parchment as well. This will make sure your cake releases effortlessly once baked.

Gather and Measure Ingredients

Set the stage for your baking masterpiece by measuring out all the dry and wet ingredients beforehand. Bring your butter, eggs, sour cream, and milk to room temperature. This step is essential as room temperature ingredients will mix better, creating a smother batter and ultimately a lighter cake.

Toast Almonds (Optional but Recommended)

Want to elevate the nutty flavor of your cake? Lightly toast sliced or chopped almonds on a dry baking sheet in your preheated oven for about 5-7 minutes. They’re ready when they smell nutty and turn lightly golden. Just keep a watchful eye, as they can easily burn! Allow them to cool before mixing into your batter.

Prepare Cranberries and Almonds for Mixing

To ensure that your cranberries and optional toasted almonds don’t sink to the bottom, toss them with about a tablespoon of all-purpose flour. This light coating will help suspend the fruits evenly throughout the batter, ensuring each slice has a burst of fruity flavor.

Combine Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. Whisking helps to aerate the flour and evenly distribute the leavening agents, which is critical for the cake to rise properly.

Cream Butter and Sugar

In a large mixing bowl, beat the softened room temperature butter on medium speed for about 1-2 minutes until light and creamy. Gradually introduce the granulated sugar, continuing to beat on medium-high for another 3-5 minutes until the mixture becomes fluffy and pale in color. This "creaming" method is vital to incorporate air, resulting in a tender cake.

Add Eggs and Extracts

Reduce the mixer speed to low and add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl as necessary. After incorporating the eggs, mix in both the vanilla and almond extracts. The almond extract brings a delightful depth of flavor that perfectly complements the tart cranberries.

Alternate Dry and Wet Ingredients

In a small bowl, combine the sour cream and milk. With your mixer on low speed, alternate adding the dry mixture and the sour cream-milk mixture to the creamed butter. Start and end with the dry ingredients, mixing only until just combined after each addition. This gentle approach ensures a moist and tender cake, so be mindful not to overmix!

Fold in Cranberries and Almonds

Once the batter is just combined and no dry flour remains, gently fold in the flour-dusted cranberries and almonds (if you’ve toasted them). Use a rubber spatula and be careful not to deflate the mixture you’ve worked hard to aerate. This final fold brings the delightful flavors together before baking.

Pour Batter into Prepared Pan

Carefully spoon or pour the batter into your prepared 9×13-inch baking pan, spreading it evenly towards the edges. Gently tap the pan on the counter a few times to release any large air bubbles.

Bake the Cake

Now for the exciting part! Slide the baking pan into your preheated oven. The baking time generally ranges from 40 to 50 minutes. Each oven is unique, so keep an eye on your cake.

Check for Doneness

After around 40 minutes, check your cake. It should have a golden brown top that lightly springs back when touched. A reliable test is to insert a wooden skewer or toothpick into the center. If it comes out clean or with a few moist crumbs attached, your cake is ready! If not, bake in 5-minute increments until done.

Cool the Cake

Once baked, remove your Almond Cranberry Cake from the oven and place it on a wire cooling rack. Let it cool in the pan for about 15-20 minutes – this ensures it firms up slightly and is less likely to break upon removal.

Invert and Finish Cooling

After allowing the cake to cool slightly, carefully invert it onto the wire rack. If you used parchment paper, gently peel it off. Then, turn the cake right-side up on the rack for complete cooling. It must cool entirely before you’re ready to frost or serve.

Storage Tips for Almond Cranberry Cake

Storing your Almond Cranberry Cake properly is essential for preserving its flavor and moisture. Here are some helpful tips:

Refrigerate: Store the cake in an airtight container for 3-4 days at 40°F (4°C) in the refrigerator.
Room Temperature: For best texture, the cake can be kept at room temperature for 1-2 days, provided it’s stored in a cool, dry area away from sunlight.
Freezing: To enjoy your cake later, it can be frozen for up to 2 months. Wrap individual slices or the whole cake in plastic wrap and then in aluminum foil for maximum freshness. Thaw in the refrigerator overnight before serving.

Best Ways to Serve Almond Cranberry Cake

When it comes to serving your Almond Cranberry Cake, the possibilities are endless! Here are a few delightful suggestions:

As-is: Enjoy your cake plain for a wholesome treat to accompany your afternoon coffee or tea.
With Whipped Cream: Top slices with fresh whipped cream or a dollop of crème fraîche for a decadent twist.
With Ice Cream: Serve warm slices with a scoop of vanilla ice cream for a comforting dessert.
Drizzled with Glaze: Enhance the flavor by drizzling a simple lemon glaze over the top for a refreshing contrast.
Festive Toppings: Garnish with toasted almond slivers and extra cranberries for an elegant presentation.

Tips to Make Almond Cranberry Cake

Here are some quick tips to ensure your Almond Cranberry Cake turns out perfectly:

Make sure to use room temperature ingredients for a smoother batter.
Properly measure your flour by spooning it into the measuring cup and leveling off with a knife; this will prevent a dense cake.
Don’t skip the step of tossing the cranberries and almonds in flour, as this prevents them from sinking during baking.
Allow the cake to cool completely before slicing to achieve clean edges.

Variations or Substitutions

Feel free to personalize your Almond Cranberry Cake! Here are a few variations you might consider:

Dried Cranberries: If fresh cranberries are not in season, substitute with dried cranberries. However, note that dried cranberries may add sweetness, so consider reducing the sugar slightly.
Nut-Free Version: For a nut-free version, you can omit the almonds completely or replace them with sunflower seeds for added crunch without any nut allergens.

FAQs

Can I make this ahead?
Absolutely! The Almond Cranberry Cake can be baked a day or two in advance. Just store it in an airtight container, and it will stay moist and delicious.

How do I keep it moist?
To retain moisture, ensure you don’t overbake the cake. Also, wrapping it well in plastic wrap after it completely cools will help keep it fresh.

What other flavors can I add?
Feel free to get creative! A pinch of cinnamon or nutmeg can add warm spice notes. For an exotic twist, try incorporating orange zest for an extra dimension of flavor.

By crafting this delightful Almond Cranberry Cake, you’ve not only created a stunning treat but also fostered a wonderful culinary experience that brings joy to those who share it with you. Whether it’s a cozy family moment or an elegant gathering with friends, this cake is sure to be the star of the table. So, roll up your sleeves, gather your ingredients, and embark on this baking adventure — your taste buds will thank you!