Almond Cranberry Cake
Almond Cranberry Cake is a delightful dessert that marries the nutty essence of almonds with the tart sweetness of cranberries. This moist, fluffy cake is perfect for any occasion—whether it’s a festive gathering or a cozy afternoon tea. With its beautiful presentation and inviting aroma, each slice promises to create cherished memories for family and friends.
- Prep Time: 15 minutes
- Cook Time: 30–40 minutes
- Total Time: 0 hours
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 3 large eggs (room temperature)
- 2 tsp almond extract
- 1 cup dried cranberries
- ½ cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large mixing bowl, cream butter and sugar until fluffy (about 3 minutes).
- Beat in eggs one at a time, then mix in almond extract.
- Gradually add the dry ingredients alternately with milk until just combined.
- Fold in dried cranberries gently.
- Pour batter into prepared pan and smooth the top.
- Bake for 30-40 minutes or until a toothpick inserted comes out clean. Let cool before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg