A moist, tender almond cake studded with cranberries and finished with a generous layer of chopped almonds. The recipe is based on the style shown in your photo; the exact original recipe cannot be determined from the image alone. Similar tested recipes use sour cream, almond extract, cranberries, and almonds. (Eats Now)
Ingredients
For the cake
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup sour cream
- ¼ cup milk
- 1 cup dried cranberries or chopped fresh cranberries
For the almond topping
- ¾ cup sliced or roughly chopped almonds
- 2 tablespoons brown sugar
- 1 tablespoon melted butter
Optional glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon almond extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9 × 5-inch loaf pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another large bowl, beat the softened butter and sugar until light and creamy.
- Add the eggs one at a time, mixing well after each addition. Add the vanilla and almond extracts.
- Mix in the sour cream.
- Gradually add the dry ingredients, alternating with the milk. Mix only until the batter is combined.
- Fold in the cranberries gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Mix the chopped almonds with brown sugar and melted butter. Sprinkle generously over the batter.
- Bake for approximately 50–60 minutes, or until a toothpick inserted into the center comes out clean. Similar cranberry-almond loaf recipes use about 55–65 minutes at 350°F. (favoritefamilyfoods)
- Let the cake cool in the pan for about 10–15 minutes, then transfer it to a wire rack and cool completely.
- For the optional glaze, mix powdered sugar, milk, and almond extract until smooth, then drizzle over the cooled cake.
Serving
Slice once completely cooled and serve with coffee or tea. For an especially attractive finish, add a few extra toasted almond pieces on top.
Tip: If using fresh cranberries, chop them before folding them into the batter and pat them dry so they don’t add excess moisture.