Name: Almond Cranberry Cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 10 servings
Ingredients: 3 cups all purpose flour; 3/4 cup brown sugar packed; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 pinch salt; 2 large eggs beaten; 1 1/2 cups sour milk*; 1/2 cup butter melted** (slightly cooled); 1 1/2 teaspoons vanilla; 1 cup dried cranberries; 1/2 cup finely chopped almonds; 1 cup powdered / icing sugar; 1 teaspoon vanilla; 2 tablespoons maple syrup; 1 tablespoon cream or milk

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This Almond Cranberry Cake is the perfect Christmas Breakfast or even dessert cake. A soft moist cake made with cranberries and almonds, then drizzled with an easy vanilla or maple glaze.

One bowl desserts with no mixer necessary are some of the best. I love to make this easy Lemon Bread or even this Streusel Topped Blueberry Bread, when I am looking to make something quick and delicious.

Almond Cranberry Cake

This month, for the monthly get together with my Blogger friends, we decided to share Cranberry Recipes. The perfect Christmas recipe ingredient.

This recipe was given to me by my cousin, who is also an amazing baker. So of course when I decided to make it I naturally had to bring back the cranberries with me from home.

And I decided to make it into a Bundt cake instead of a traditional Cranberry Loaf.

How to make Cranberry Cake

Whisk together the flour, sugar, baking powder, baking soda and salt.

Make a well in the middle and add the eggs, milk, butter, vanilla, cranberries and almonds.

Stir just until combined.

Spoon into the prepared bundt pan.

Bake for about 50-60 minutes or until toothpick comes out clean.
Let cool completely before serving.

The Cake can be served plain, dusted with powdered sugar or even drizzled with a simple vanilla or maple glaze.

What does mix just until combined mean?

Mix just until combined means to stir until there may be some small lumps but the batter is not completely smooth. For this I recommend stirring 15 or 16 times, just to make sure you don’t over do it.

Over mixing causes the baked goods to be dense and not rise very much.

Why use dried Cranberries?

Since fresh cranberries are very high in vitamin C, this makes them very tart. But about half the acid which makes the fresh cranberries tart have been destroyed by the drying process in dried cranberries.

Dried cranberries are often sweetened as well. Which makes them perfect for cakes and sweet breads.

Frozen dried cranberries work very well too and there is no need to thaw them.

Can the cake be made into a loaf or cake pan?

Yes instead of using a bundt pan a 9 x 5 inch loaf pan or a 9 inch cake pan would be a perfect choice for this Cranberry Cake recipe.

How to store the cake

The cooled cake should be stored wrapped tightly in plastic wrap and stored in a cool dry place for up to three days, or in the fridge for up to 6 days.

The cake can also be frozen, wrap tightly in plastic wrap and store in a freezer safe bag or container. It will keep for 2 months in the freezer when stored correctly.

More Delicious Holiday Cakes you may enjoy!

Fresh Cream Vanilla Cake

Old Fashioned Gingerbread Cake

Panettone

No Bake Tiramisu Cheesecake

I hope if you are looking for an easy delicious Cake for the Holidays, that you give this Almond Cranberry Cake a try. Enjoy!

a slice of cranberry cake on a black plate

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5 from 1 vote

Almond Cranberry Cake

This Almond Cranberry Cake is the perfect Christmas Breakfast or even dessert cake. A soft moist cake made with cranberries, almonds & a simple glaze.

Course Breakfast, Dessert

Cuisine American

Keyword Christmas cake, cranberry cake

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings servings

Calories 450kcal

Author Rosemary Molloy / An Italian in my Kitchen

Ingredients

3 cups all purpose flour
3/4 cup brown sugar packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
2 large eggs beaten
1 1/2 cups sour milk*
1/2 cup butter melted** (slightly cooled)
1 1/2 teaspoons vanilla
1 cup dried cranberries
1/2 cup finely chopped almonds

*To the 1 1/2 cups of milk, remove 1 tablespoon and substitute with 1 tablespoon of lemon juice or vinegar let sit for 10-15 minutes before using.

**If using unsalted butter then add 1/2 teaspoon of salt.

VANILLA OR MAPLE GLAZE

1 cup powdered / icing sugar
1 teaspoon vanilla
2 tablespoons maple syrup
1 tablespoon cream or milk

US Customary - Metric

Instructions

Pre-heat oven to 350F (180C). Grease and flour a 9 1/2 - 10 inch (24cm) bundt pan or 9 inch cake pan or 9 x 5 x 3 inch loaf pan.
In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in the middle and add the beaten eggs, sour milk, melted butter, vanilla, cranberries and almonds. Stir just to combine, 15-16 stirs only.
Spoon the batter into the prepared cake or loaf pan and bake for approximately 50-60 minutes. Check for doneness with a toothpick.
Let cool in pan then remove to a clean plate. Drizzle with glaze or dust with powdered / icing sugar. Enjoy!

VANILLA OR MAPLE GLAZE

In a small bowl combine powdered sugar, vanilla and maple syrup if it is too thick add 1/2 tablespoon of half and half, mix until smooth. If you prefer a vanilla glaze then substitute the maple syrup with cream or milk.

Nutrition

Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

The Taste Creations Blog Hop happens on the 1st Monday of every month. Each month, myself and 4 other bloggers challenge ourselves to make something with a chosen ingredient. I hope you will check out their delicious recipes too. And have a great week everyone!

Terri at Our Good Life – Cranberry Butter

Lauren at Mom Home Guide – Cranberry Lemon Shortbread Cookie Recipe

Nikki at Tikkido – Soft Cranberry Cookie Recipe

Almond Cranberry Cake