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.
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
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 ½ 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)