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–+ servings

Almond Cranberry Cake

A delightful cake combining sweet and tart flavors with a moist crumb, perfect for any occasion.
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Cakes, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup sour cream
  • 1 cup fresh or frozen cranberries
  • 1/2 cup sliced almonds

Equipment

  • 9x13-inch Baking Pan
  • electric mixer
  • mixing bowls

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it and dusting with flour.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
  4. Gradually add the dry ingredients to the wet mixture, alternating with sour cream, mixing until just combined. Fold in cranberries and almonds.
  5. Pour the batter into the prepared baking pan and smooth the top.
  6. Bake for 35-40 minutes, checking for doneness with a toothpick.
  7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 320kcalProtein: 5gSodium: 150mg

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