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Almond Cranberry Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/almond-cranberry-cake-recipe/