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Irresistible Almond Cranberry Cake in Just 1 Hour

Almond Cranberry Cake
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A moist almond loaf cake with tart cranberries, perfect for holiday baking.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 tsp almond extract
  • 1/2 cup sour cream or Greek yogurt
  • 1 cup fresh or frozen cranberries
  • 1/2 cup sliced almonds
  • For the Glaze:
    • 1/2 cup powdered sugar
    • 1–2 tbsp milk
    • 1/4 tsp almond extract
    • Extra sliced almonds & cranberries for topping

Instructions

  1. Cream butter and sugar until fluffy. Add eggs and almond extract, beating until smooth. Stir in sour cream.
  2. In another bowl, whisk flour, baking powder, soda, and salt. Gradually fold into wet ingredients.
  3. Gently fold in cranberries and sliced almonds.
  4. Pour into a greased 8×8 or loaf pan. Bake at 350°F (175°C) for 35–40 mins or until a toothpick comes out clean.
  5. Mix glaze ingredients and drizzle over cooled cake. Top with more almonds and cranberries.

Notes

  • Use fresh or frozen cranberries without thawing.
  • Sour cream or Greek yogurt keeps the cake moist.
  • Adjust glaze thickness with milk as needed.

Nutrition

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