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You are here: Home / Recipes / Cake Recipes / Moist Cranberry Almond Cake Recipe

November 21, 2018 By Cake Decorating Tutorials 4 Comments

Moist Cranberry Almond Cake Recipe

Moist Cranberry Almond Cake Recipe

Cranberries and almonds are always a classic combination. This deliciously moist cranberry almond cake uses fresh and dried cranberries. Baked with a moist yet soft crumb from the sour cream, a tart zing from the cranberries with a crisp bite from the almonds this cake is filled with wonderful texture as well as flavors.

A simple delicious cranberry almond cake made with fresh and dried cranberries with almond flakes
Best Cranberry Almond Cake, Almond Cranberry Cake, Cranberry Almond Sour Cream Cake, Best Cranberry Cake,

Have you tried a cake with fresh or frozen cranberries? I usually use frozen because that’s what is easily available to me and I get it throughout the year. The dried cranberries, however, add that sweet-tart jam-like texture when cooked in a wet batter. Personally, I think it’s an amazing explosion of flavors from the same fruit in different forms. Cranberry and almond usually always make a great pair together but you can also use cashews or hazelnuts in this recipe.

Over at the Veena Azmanov blog, I shared another amazing cranberry almond semolina cake. The semolina is another great way to add more texture to your cake. While both these recipes, cranberry almond, and cranberry almond semolina cakes have similar ingredients their texture and end result is very different.  The cranberry almond with semolina has a more crumbly texture while this is more smooth and cake like. Honestly, if I had to choose I would be able to pick one.

Useful Tips and Tools

  • This is a basic recipe with basic tool requirements. Ideally, a simple mixing bowl, whisk, and spatula would be just enough.
  • Having said that using a stand mixeror hand mixer just makes for a more thorough mixing process.
  • The recipe calls for a10-inch bundt pan but this can be baked in a 9-inch loaf pan or 7-inch square cake pan or 8-inch round cake pan
  • Having a baking tray under the baking pan is always a great way to prevent any unnecessary spills and such.
  • If you like baking flat cakes, using cake stripsaround the cake work great to keep the sides cooler while the heat makes it way to the center. Personally, I don’t use cake strips for coffee cakes.

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A simple delicious cranberry almond cake made with fresh and dried cranberries with almond flakes
Best Cranberry Almond Cake, Almond Cranberry Cake, Cranberry Almond Sour Cream Cake, Best Cranberry Cake,
A simple delicious cranberry almond cake made with fresh and dried cranberries with almond flakes

Moist Cranberry Almond Cake Recipe

Author: Veena Azmanov
Cranberries and almonds are always a classic combination. This deliciously moist cranberry almond cake uses fresh and dried cranberries. Baked with a moist yet soft crumb from the sour cream, a tart zing from the cranberries with a crisp bite from the almonds this cake is filled with wonderful texture as well as flavors.
4.67 from 3 votes
Print Pin Rate
Course: Dessert, High-Tea, Snack
Cuisine: American
Keyword: Almond, Cake, Christmas, Cranberry, Thanksgiving
Adjust Servings Here: 20 servings
Calories: 300kcal
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins

Ingredients

  • 228 grams Butter unsalted
  • 300 grams Sugar (white)
  • 5 Eggs large
  • 320 grams All-Purpose Flour
  • 100 grams Almond Meal (ground almonds)
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Sour Cream
  • 1 cup Cranberries (frozen or fresh)
  • 1/2 cup Cranberries Dried
  • 1 cup flaked Almonds
  • 2 tsp Vanilla Extract
  • 1/4 tsp Almond Extract

Conversions – Please switch between Metric & US for more measurement options

Instructions

  • Preheat the oven at 170 C / 340 F
  • Grease and line a 10-inch bundt pan
  • Combine together the fresh/frozen cranberries, dried cranberries and flaked almonds (save some cranberries aside to sprinkle over the cake before baking) – set aside
  • Combine together – flour, almond meal, baking powder, baking soda, and salt – set aside
  • Cream the butter and sugar until light and fluffy
  • Add eggs one at a time 
  • Add 2 tbsp of flour (from the recipe) to the fruit and nut mixture – set aside
  • Then add the flour and sour cream in three additions to the egg batter. 
  • Add the vanilla and almond extract
  • Lastly, add the cranberry and almond mixture. 
  • Pour into the prepared baking pan
  • Bake in the preheated oven for about 50 to 60 minutes 

Recipe Notes

Other Pan Sizes you can use for this cake. The baking time is approximate, the best test is always when a skewer inserted comes out clean
  • 10-inch bundt pan – bake for 50 to 60 minutes (approx)
  • 9 x 3 1/2 inch loaf pan – bake for 60 to 70 minutes (approx)
  • One – 8 inch round cake pans  – bake for 50 to 60 minutes (approx)
  • One 7-inch square pan – bake for 60 to 70 minutes (approx)

About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Please do subscribe to my channel if you like my videos

Nutrition Information

Calories: 300kcal | Carbohydrates: 31g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 228mg | Potassium: 146mg | Fiber: 1g | Sugar: 16g | Vitamin A: 420IU | Vitamin C: 1.1mg | Calcium: 70mg | Iron: 1.4mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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Previous Post: « Traditional Christmas Pudding Recipe
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Comments

  1. Jettie says

    May 30, 2019 at 3:28 am

    Made this for our Christmas party in December and it was so good that I’ve made it there times so far. Love this recipe so much

    Reply
    • Cake Decorating Tutorials says

      June 05, 2019 at 5:10 am

      Thank you, Jettie. Happy you enjoyed this recipe and make it often. Thank you, for coming back to write this feedback.

      Reply
  2. KL Yee says

    December 08, 2019 at 1:17 pm

    Hi, I’m thinking of adopting this recipe as a base of the fruitcake because Im looking for a lighter version of a traditional fruitcake, like an airy almond poundcake. As such, if i were to replace the fresh cranberries with other dried fruits and almond with other nuts. Do you think will it work?

    Reply
    • Cake Decorating Tutorials says

      December 15, 2019 at 5:39 am

      Perhaps check out this post for all my fruitcakes – I have a cranberry almond semolina cake that uses dried cranberries.
      https://veenaazmanov.com/fruit-cake-101-tips-baking-storing-fruit-cakes/

      Reply

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