Hey there! How was your Thanksgiving? I hope it was tasty and relaxing. Everything you hoped it would be. I know other bloggers are serving up lighter recipes this week, but I need to tell you about how I turned cranberry haters into cranberry lovers. A Thanksgiving Miracle. There must be a cheesy (read: awesome) holiday movie with this title, no? Let’s go with that and start with a flashback…
I went to Whole Foods before Thanksgiving and was greeted with a display of fresh cranberries. I was looking at the small bags because my family doesn’t like cranberries, but the 2 pound package came from Holland, Michigan. My hometown! I just had to do it.
I decided to go in the dessert direction to convert the family. This cranberry almond cake was meant to hit my Mom’s weak spot, because she adores anything with almonds. The cake’s almond topping toasted nicely and each slice was studded with bright cranberry polka dots. Although we were still bursting from our Thanksgiving feast, our group of six managed to take down most of this cake. Success!
Whether you are trying to convert a cranberry hater or impress a cranberry lover, you should make this. The pretty polka dot cranberries are reason enough for me. It also happens to taste really good while watching holiday movies in your pajamas.
Recipe: Cranberry Almond Cake
Adapted from Let’s Dish
2 T. unsalted butter, melted
1 C. sliced almonds
2 T. brown sugar, packed
2 C. cake flour (make your own!)
1 t. baking powder
1/4 t. kosher salt
1 1/2 C. granulated sugar
3/4 C. unsalted butter, melted and slightly cooled
1 t. almond extract
3 C. or 12 oz. fresh cranberries
1. Preheat oven to 325 degrees F. Grease a 10 inch round spring form pan.
2. Combine topping ingredients in a small bowl and set aside.
3. Whisk together flour, baking powder and salt in a medium bowl; set aside.
4. Put eggs and granulated sugar in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat on medium-high speed for 5 minutes, until the mixture is light and increased in volume. Then decrease speed to low and drizzle in the melted butter in a slow stream. Increase the speed to medium and beat for an additional 2 minutes. Stir in almond extract.
5. Gently but thoroughly fold in the flour mixture, 1/2 cup at a time. Fold in the cranberries. Scrape batter into the prepared pan and smooth out the top with a spatula. Sprinkle the almond topping evenly over the top of the cake.
6. Bake until golden brown and a toothpick in the center comes out clean, about 40-55 minutes.