ALMOND CRANBERRY CAKE
A gentle and fluffy almond-flavored cake full of fresh cranberries and topped with a buttery almond streusel. A comforting and tasty dinner or breakfast to your holiday season.
A fluffy vanilla cake studded with fresh cranberries, topped with an almond streusel and drizzled with vanilla icing -- such as, I can hardly write that without licking at my computer screen. Gah! Here is the cake for lovers! Pssst...If you like vanilla, you are going to go mad for those Almond Croissants and Almond Cake, too.
The combination of cranberry and vanilla is essentially a game made paradise. After attempting this I'm essentially giving the boot to the combo, I mean. CRANBERRY-ALMOND is where it is at!
A gentle and fluffy almond-flavored cake full of fresh cranberries and topped with a buttery almond streusel. A comforting and tasty dinner or breakfast to your holiday season.
Writer Allison - Celebrating Sweets
INGREDIENTS
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 6 tbsp unsalted butter softened
- 2 big eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 tbsp milk
- 3 tbsp unsalted butter softened
- 1/3 cup granulated sugar
- 3 tbsp all purpose flour
- 1/8 tsp vanilla extract
- 1/2 cup chopped almonds
ICING (OPTIONAL):
- 1/3 cup powdered sugar
- 1 1/2 tsp milk
- Shed vanilla extract
INSTRUCTIONS
CAKE:
- Preheat oven to 350°F. In a large bowlcombine baking powder, flour, baking soda, and salt. Put aside.
- Utilizing a hand mixer or stand mixer fitted with the paddle attachment, beat 6 tbsp butter and 2/3 cup sugar for many minutes, until creamy and well blended. Add eggs, almond and vanilla extract. Beat till blended, scraping the sides of the bowl.
- Add half of the dry ingredients to the butter mix. Beat until combined. Add the cream and 2 tbsp milk. Beat in the remaining ingredients. Add the cranberries and use a rubber spatula to gently fold them into the batter.
- Grease a 9x9 square skillet. Pour the batter into the pan and smooth the top. Make topping.
TOPPING:
- Blend sugar, butter, flour, and almond extract. Use your fingers to work the butter into the dry ingredients. Add the almonds and blend. Sprinkle the topping over the top of the cake batter. Bake for 25-30 minutes, until a toothpick inserted into the centre comes out clean. Set the cake pan onto a wire rack to cool.
ICING:
Whisk all of the ingredients. Correct the consistency required by adding milk or sugar. Drizzle over the top of the cake.