Name: Almond Cranberry Cake
Prep time: 15 min
Cook time: 50 min
Yield: 10, 10 servings
Cuisine: American
Ingredients: 1 pinch salt; 3 cups all purpose flour; ½ teaspoon baking soda; 1 teaspoon baking powder; 1½ teaspoons vanilla; 1 teaspoon vanilla; 2 tablespoons maple syrup; ¾ cup brown sugar packed; 2 large eggs beaten; ½ cup finely chopped almonds; 1½ cups sour milk*; ½ cup butter melted** (slightly cooled); 1 cup dried cranberries (or you could use dried cherries if you prefer); 1 cup powdered / icing sugar; 1 tablespoon cream or milk

Almond Cranberry Cake

5 / 5 (1 reviews)

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

By: Anitalianinmykitchen (via Anitalianinmykitchen)

Original Publish: Dec 2, 2019

Last Updated: Mar 2, 2026

Prep: 15 mins

Cook: 50 mins

Yields: 10, 10 servings

Nutrition Facts

450 kcalCalories

8 gProtein

73 gCarbs

15 gFat

Instructions

Pre-heat oven to 350F (180C). Grease and flour a 9½ - 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.

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Chef's Notes

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.

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Reviews from the Original Source

Nikki ★ 5.0/5

I love easy, quick cakes like this! And almond and cranberry? Two of my very favorite flavors!

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Almond Cranberry Cake

Nutrition Facts

Ingredients

Instructions

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Chef's Notes

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