Cranberry Almond Cake
A fluffy almond-scented cake with bursts of tart cranberries. This light yet flavorful dessert is perfect for any occasion.
Ingredients
- 1/2 cups all-purpose flour
- /2 cup sugar
- /2 cup butter, softened
- 2 eggs
- tsp almond extract
- tsp baking powder
- /2 cup milk
- cup fresh cranberries
Directions
- Preheat oven to 350F (175C) and grease a cake pan.
- Beat butter and sugar.
- Mix in eggs and almond extract.
- Stir in flour, baking powder, and milk.
- Fold in cranberries and pour into pan.
- Bake for 30-35 minutes.
Notes
- Top with slivered almonds.
- Dust with powdered sugar before serving.
- Pairs well with a cup of tea.
- Great as a breakfast cake too.
- Use almond flour for a gluten-free version.
Almond cakes have been baked for centuries, known for their light texture and nutty aroma. The addition of cranberries gives the cake a pop of tartness and color, making it more vibrant. Cranberries and almonds are often used together in European pastries, where their contrasting flavors create a balanced and delightful taste. This cake is a simple yet elegant way to bring those flavors together in a homemade treat.