Growing up, my family had this tradition where we’d gather every Sunday afternoon for some tea and homemade cake. It was less about the cake and more about the bonding time. But having a delicious cake certainly helped make those moments special. This Cranberry Almond Cake reminds me of those cherished times, with its vibrant flavors and satisfying texture.
I remember the first time I made it for the family. I was a bit apprehensive about whether everyone would enjoy the cranberries’ tartness. But to my surprise and delight, the cake vanished in no time, leaving everyone asking for the recipe. It’s become a staple in my baking repertoire ever since.
If you’ve got a family gathering coming up, or just want to bake something delightful to enjoy with your afternoon coffee or tea, give this Cranberry Almond Cake a try. I promise it’ll bring a smile to your face and warmth to your heart, just as it has done for me and my family.
How to Make Cranberry Almond Cake
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Ingredients:
- 1 cup frozen cranberries
- 1/3 cup almond milk
- 2 large eggs (at room temperature)
- 1 tsp vanilla extract (optional)
- 1/4 tsp salt
- 1/3 cup neutral oil (like canola or vegetable)
- 3/4 cup sugar
- 1/2 cup almond flour
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp almond milk (for glaze)
- 3/4 cup sliced almonds (to decorate)
- 1/2 tbsp orange zest
- Zest of 1 orange
- 1/3 cup sour cream (or yogurt)
- 1/2 cup powdered sugar (for glaze)
Directions:
- Start by preheating your oven to 350°F. Prepare a 9×9-inch round baking pan by greasing it and lining it with parchment paper.
- In a small bowl, mix the orange zest with the sugar, using your fingers to rub them together until the mixture is fragrant.
- In a larger bowl, add the sugar mixture to the eggs and whisk for about 2 minutes until the mixture is fluffy and pale yellow.
- Mix in the neutral oil, almond milk, vanilla extract (if using), and salt. Stir in the sour cream until everything is well combined.
- Gradually sift in the almond flour, all-purpose flour, baking powder, and baking soda. Gently mix until just combined.
- In another bowl, coat the frozen cranberries (after thawing for about 5 minutes) with 1½ tablespoons of all-purpose flour.
- Carefully fold the floured cranberries into the cake batter, ensuring not to overmix.
- Pour the batter into your prepared baking pan, spreading it evenly. Sprinkle the sliced almonds over the top.
- Bake the cake in the center of the oven for approximately 36-39 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Optionally, drizzle with orange glaze before serving.
- For the orange glaze, combine powdered sugar, almond milk, and orange zest in a small bowl. Adjust thickness with more sugar or milk as desired.
Don’t Have Almond Milk? Here’s What to Use Instead
If you find yourself out of almond milk, feel free to substitute with any milk you have on hand — whether it’s cow’s milk, soy milk, or oat milk. Each will add its own subtle flavor but won’t significantly alter the delightful taste of the cake.
Best Ways to Store Leftover Cranberry Almond Cake
To keep your cake as fresh as possible, store it in an airtight container at room temperature for up to three days. If you have leftovers for longer, consider refrigerating them for up to a week. For even longer storage, wrap the cake tightly in plastic wrap and freeze it for up to a month.
Perfect Pairings for Cranberry Almond Cake
This cake pairs beautifully with a cup of hot coffee or tea, making it an ideal choice for a relaxing afternoon snack. To enhance its flavors, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream. These additions complement the tartness of the cranberries splendidly.
Pro Tips for the Perfect Cranberry Almond Cake
To achieve the best flavor, use room temperature eggs as they blend more evenly into the batter. Also, ensure your cranberries are slightly thawed to distribute more evenly. For a moist cake, avoid overmixing the batter and stick to the baking time recommended.
How to Make Cranberry Almond Cake Fit Any Time of Year
In the summer, replace cranberries with fresh blueberries for a sweet twist. During the fall, consider using diced apples and a sprinkle of cinnamon. In the spring, try adding strawberries or rhubarb to celebrate the season’s bounty. Each variation brings its own unique charm to the cake.
FAQs:
Can I use fresh cranberries instead of frozen?
Yes, you can absolutely use fresh cranberries instead of frozen. Fresh cranberries tend to be a bit more tart, but they work wonderfully in this recipe. Just make sure to wash and dry them thoroughly before folding them into the batter.
What can I use if I don’t have almond flour?
If you don’t have almond flour on hand, you can substitute it with additional all-purpose flour. However, keep in mind that almond flour adds a unique nutty flavor and moisture to the cake. You might miss out on this flavor, but the cake will still be delicious.
How can I tell if the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your cake is ready. Avoid relying solely on baking time, as oven temperatures can vary. Trust the toothpick test for the best results.
Is the orange glaze necessary?
The orange glaze is optional but highly recommended. It adds a lovely citrusy touch that complements the cranberry and almond flavors. If you’re not a fan of glaze, you can serve the cake plain or with a dusting of powdered sugar for a simple finish.
Can I make this cake gluten-free?
You can adapt this recipe to be gluten-free by replacing the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure the blend contains xanthan gum or a similar binding agent to maintain the cake’s texture.
How do I prevent the cranberries from sinking?
Tossing the cranberries with a bit of flour before adding them to the batter helps prevent them from sinking to the bottom of the cake. This technique ensures the cranberries are evenly distributed throughout the cake for a balanced bite every time.
Cranberry Almond Cake
Equipment
- 9x9 baking pan
Ingredients
- 1 cup frozen cranberries
- 1/3 cup almond milk
- 2 large eggs (at room temperature)
- 1 tsp vanilla extract (optional)
- 1/4 tsp salt
- 1/3 cup neutral oil (like canola or vegetable)
- 3/4 cup sugar
- 1/2 cup almond flour
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp almond milk (for glaze)
- 3/4 cup sliced almonds (for decoration)
- 1/2 tbsp orange zest
- 1 medium orange (zested)
- 1/3 cup sour cream (or yogurt)
- 1/2 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 350°F and prepare a 9x9 baking pan by greasing it and lining it with parchment paper.
For the Cake:
- In a small bowl, blend the orange zest with the sugar by rubbing them together until fragrant.
- Transfer the mixed zest and sugar to a larger bowl and add the eggs. Whisk for approximately 2 minutes until the mixture is airy and a pale yellow color.
- Next, incorporate the neutral oil, almond milk, optional vanilla extract, and salt. Stir in the sour cream until smoothly combined.
- Gradually sift the almond flour, all-purpose flour, baking powder, and baking soda into the batter, mixing gently until just combined.
- In a separate bowl, toss the thawed frozen cranberries with 1½ tablespoons of all-purpose flour. This will help keep them from settling in the cake.
- Gently fold the floured cranberries into the batter, being cautious not to overmix.
- Pour the batter into the prepared pan, leveling it out. Sprinkle the top with sliced almonds.
- Bake in the center of the oven for 36 to 39 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the Orange Glaze:
- In a small bowl, combine powdered sugar, almond milk, and orange zest. Adjust consistency by adding more powdered sugar for thickness or more almond milk for a thinner glaze.
