Description
A delightful cake that combines the crunch of almonds with the tart sweetness of cranberries, perfect for gatherings or a cozy dessert.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan; line the bottom with parchment paper if desired.
- Measure out and prepare all wet and dry ingredients.
- Optionally toast the almonds in the preheated oven for 5-7 minutes.
- Toss cranberries and almonds with flour to prevent sinking.
- In a medium bowl, whisk dry ingredients together.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing in vanilla and almond extracts.
- Alternate adding dry ingredients and a mixture of sour cream and milk into the butter mixture.
- Fold in the cranberries and almonds gently.
- Pour batter into the prepared baking pan and smooth the top.
- Bake for 40-50 minutes, checking for doneness with a skewer.
- Let the cake cool in the pan for 15-20 minutes, then invert onto a wire rack to cool completely.
Notes
Store in an airtight container for 3-4 days in the refrigerator or at room temperature for 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: cake, dessert, cranberries, almonds, baking