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A simple delicious cranberry almond cake made with fresh and dried cranberries with almond flakes
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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.
Course Dessert, High-Tea, Snack
Cuisine American
Keyword Almond, Cake, Christmas, Cranberry, Thanksgiving
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 20 servings
Calories 300kcal
Author Veena Azmanov

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
  • ½ tsp Salt
  • 1 cup Sour Cream
  • 1 cup Cranberries (frozen or fresh)
  • ½ cup Cranberries Dried
  • 1 cup flaked Almonds
  • 2 tsp Vanilla Extract
  • ¼ tsp Almond Extract

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 

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)

Nutrition

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