Almond Cranberry Cake Recipe

Introduction

The Almond Cranberry Cake is a delightful blend of tart cranberries and nutty almond flavors, perfect for any occasion. Moist and tender with a crunchy almond topping, it’s a treat that’s easy to make and sure to impress.

Ingredients

• 1 ⅔ cups (210g) all purpose flour, spooned and leveled or weighed
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 6 tablespoons (85g) softened unsalted butter OR 6 tablespoons (90ml) vegetable oil
• ⅔ cup (134g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1¼ teaspoons pure almond extract
• ⅔ cup (160g) sour cream, room temperature
• 2 tablespoons milk
• 2 generous cups (204g) fresh cranberries

Almond topping:

• 3 tablespoons (43g) unsalted butter, softened
• ⅓ cup (67g) granulated sugar
• Scant ¼ cup (28g) all purpose flour, spooned into the measuring cup
• ⅛ teaspoon pure almond extract
• ½ cup (55g) sliced almonds

Icing:

• ½ cup (60g) powdered sugar
• 2-3 teaspoons milk
• Couple drops pure almond extract

Instructions

1. Step 1: Preheat the oven to 350°F with a rack in the center. Grease a 9×9 inch square baking pan or an 8×11 inch pan and set aside.
2. Step 2: In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: Using a mixer, beat the softened butter or oil with sugar until fluffy. If using butter, beat for 1-2 minutes; if using oil, mix for about 30 seconds.
4. Step 4: Add eggs one at a time, then beat in vanilla and almond extracts until combined, scraping the bowl as needed.
5. Step 5: Add half of the dry ingredients to the wet mixture and beat until just combined. Mix in sour cream and milk until blended.
6. Step 6: Beat in the remaining dry ingredients. Fold in the cranberries gently using a rubber spatula.
7. Step 7: Pour the batter into the prepared pan and smooth the surface.
8. Step 8: For the topping, combine butter, sugar, flour, and almond extract. Use a fork to mash the butter into the dry ingredients. Stir in sliced almonds, then sprinkle this mixture evenly over the cake batter.
9. Step 9: Bake for 28-38 minutes. Begin checking at 28 minutes by inserting a toothpick into the center; it should come out clean or with moist crumbs but no raw batter. Remove cake from oven and cool on a wire rack.
10. Step 10: Whisk powdered sugar, milk, and almond extract to make the icing. Adjust consistency if needed by adding more sugar to thicken or milk to thin. Drizzle over the cooled cake before serving.

Tips & Variations

• Use a metal pan for more even baking; glass pans may shorten bake time.
• Substitute vegetable oil for butter to keep the cake moist longer.
• Room temperature eggs and sour cream help the batter mix smoothly.
• Fresh cranberries provide the best texture and flavor, but frozen can be used if thawed and drained.

Storage

Store leftover cake at room temperature for up to 2 days, or refrigerate for up to 4 days. For longer storage, freeze the cake double wrapped for up to 3 months. Reheat gently before serving to restore moisture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, but thaw and drain them before using to prevent excess moisture in the batter.

Is it necessary to use almond extract?

Almond extract adds a distinctive, complementary flavor to this cake, but you can omit it if allergic or substitute with vanilla extract, though the almond note will be missing.

Almond Cranberry Cake Recipe

Print Recipe

★★★★★

4.9 from 137 reviews

This Almond Cranberry Cake is a moist, flavorful dessert featuring a tender crumb studded with fresh cranberries, a crunchy almond topping, and a delicate almond-flavored icing drizzle. Perfect for holiday gatherings or any occasion where a nutty, fruity cake is desired.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 9–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake:

• 1 ⅔ cups (210g) all purpose flour, spooned and leveled or weighed
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 6 tablespoons (85g) softened unsalted butter OR 6 tablespoons (90ml) vegetable oil
• ⅔ cup (134g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1¼ teaspoons pure almond extract
• ⅔ cup (160g) sour cream, room temperature
• 2 tablespoons milk
• 2 generous cups (204g) fresh cranberries

Almond Topping:

• 3 tablespoons (43g) unsalted butter, softened
• ⅓ cup (67g) granulated sugar
• scant ¼ cup (28g) all purpose flour, spooned into the measuring cup
• ⅛ teaspoon pure almond extract
• ½ cup (55g) sliced almonds

Icing:

• ½ cup (60g) powdered sugar
• 2–3 teaspoons milk
• couple drops pure almond extract

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F and place a rack in the center. Grease a 9×9 or 8×11 inch baking pan and set it aside.
2. Mix Dry Ingredients: In a bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
3. Cream Butter/Oil and Sugar: Using a hand or stand mixer fitted with a paddle attachment, beat together the softened butter or vegetable oil with granulated sugar. Butter will take about 1-2 minutes to cream properly, while oil should be mixed for about 30 seconds until combined.
4. Add Eggs and Extracts: Add the eggs one at a time to the butter/oil mixture, beating well after each addition. Then mix in the vanilla extract and almond extract until fully combined, scraping down the bowl as needed.
5. Combine Wet and Dry Ingredients: Add half of the dry ingredients to the butter mixture and beat until just incorporated. Next, mix in the sour cream and 2 tablespoons of milk, blending well. Add the remaining dry ingredients and mix until combined. Gently fold in the fresh cranberries using a rubber spatula to avoid crushing them.
6. Prepare and Add Topping: In a small bowl, combine the softened butter, granulated sugar, all purpose flour, and almond extract. Mash the mixture with a fork until crumbly. Stir in sliced almonds until evenly distributed. Sprinkle this topping evenly over the cake batter in the pan.
7. Bake: Bake in the preheated oven for 28-38 minutes, beginning to check at 28 minutes. The cake is done when a toothpick inserted in the center comes out clean or with moist crumbs but no raw batter. Remove from oven and allow to cool on a wire rack.
8. Make Icing: Whisk together the powdered sugar, milk (2-3 teaspoons), and a couple drops of almond extract until smooth. Adjust the consistency by adding more powdered sugar to thicken or more milk to thin as needed. Drizzle the icing over the cooled cake.

Notes

• Pan size: Use a 9×9 or 8×11 inch pan for even baking. Avoid smaller pans to ensure proper thickness and cooking. A metal pan is preferred for even baking; glass pans may require shorter bake time.
• Butter vs Oil: Both butter and oil can be used. Oil keeps the cake moist longer. If using butter, make sure it is softened to blend easily.
• Serving and Storage: Serve the cake slightly warm or at room temperature. Store leftovers at room temperature up to 2 days, refrigerate for up to 4 days, or freeze double wrapped for up to 3 months.
• Recipe updated November 2025 with weight measurements and detailed instructions.

Keywords: Almond Cranberry Cake, cranberry cake, almond cake, holiday cake, moist cake, cranberry dessert, nutty cake