Cranberry Almond Cake
This festive easy cake is a snap to make, so pretty, and a tasty option to have on hand as a snack or dessert, or even a brunch dish when entertaining.
Servings 8
Ingredients
- 1 cup all-purpose flour, plus extra for dusting cranberries
- 1/2 cup almond flour
- 1 tsp cardamom (optional)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 2/3 cup white sugar
- 1/3 cup light brown sugar, packed
- 2 large eggs
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 1/2 cup buttermilk, room temperature
- 2 cups fresh cranberries
- 1/3 cup sliced almonds
Instructions
- Lightly grease a 9-inch springform pan and line the bottom with parchment. Preheat the oven to 325°F.
- In a medium bowl, whisk together the all-purpose and almond flours, cardamom, baking powder and salt until well combined. Set aside.
- In a large bowl, cream the butter and sugars together until lighter in color and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extracts and mix well.
- Add half of the flour mixture and mix until flour is incorporated. Add half of the buttermilk and mix. Add the last half of the flour and mix, then add the second half of the buttermilk and mix until combined.
- In a small bowl, roll 3/4 of the cranberries in flour. Gently fold the dusted cranberries into the cake batter. Pour the batter into the prepared pan and sprinkle the undusted cranberries across the top, gently poking them into the batter. Scatter sliced almonds across the top. Bake for 45-55 minutes, or until almonds are lightly toasted and a toothpick comes out clean.
- Let cool in pan on a rack for 10 minutes. Cake may be wrapped and frozen for up to 3 months. Let come to room temperature before serving.