Description
A warm and comforting almond cranberry cake that combines nutty flavors with the tartness of fresh cranberries.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 cup sugar
- 1/2 cup butter, softened
- 3 eggs
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup fresh cranberries
- 1/2 cup sliced almonds
- 1/4 cup brown sugar
- 1/4 cup rolled oats
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the almond extract.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the fresh cranberries.
- Pour the batter into the prepared cake pan.
- In a small bowl, mix together the sliced almonds, brown sugar, and rolled oats to create the streusel topping.
- Sprinkle the streusel evenly over the cake batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
For a festive twist, add a teaspoon of orange zest for extra flavor. Serve the cake with whipped cream or yogurt for added enjoyment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg