Cranberry Almond Cake

Cranberry Almond Cake Recipe // Dula Notes

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

Topping

2 T. unsalted butter, melted

1 C. sliced almonds

2 T. brown sugar, packed

Cake

2 C. cake flour (make your own!)

1 t. baking powder

1/4 t. kosher salt

3 eggs

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.

10 Notes Leave a Note

  1. I didn’t know that there were cranberry haters out there! I do love almonds and I have a stash of cranberries in the freezer so I will definitely be making this soon. Maybe this afternoon to help brighten the dreary weather outside!

    • Jeanette – Isn’t it crazy? My Mom and Dad just don’t (didn’t!) like cranberries. I froze the rest of my cranberries and will be making this again for the in-laws this weekend!

      Megan – This cake is made for an almond lover! Ha, Dutch Village!

      Cindy – You and I will take down all of the haters!

      Elizabeth – Thanks!

      Heather – How exciting! Can’t wait to see what you bake in your new oven!

  2. Oh this cake looks perfect for the holidays! I love almond everything too and think that it sounds perfect with those cranberries. Holland is so fun! I used to go to Dutch Village as a kid. 🙂

  3. Two bags of fresh cranberries in the crisper, waiting for our new oven to be baked in! Soon, soon, soon, soon, soon… I hope. Great combination of (double) almond and cranberries!

    Cheers,

    *Heather*

  4. I hope you had a great Thanksgiving, Nicole! Ahhh the great cranberry debate. I, for one, can’t call it Thanksgiving without cranberry sauce, but I hardly ever think of using cranberries in anything else. This cake sounds absolutely splendid- I can see how you were able to change people’s minds. There is always room for cake 🙂 xo

  5. Isn’t it the best feeling when you change people’s outlook on certain ingredients? I recently cooked up a batch of brussels sprouts and turned people from brussels sprouts haters to brussels sprouts lovers! Life is short — you have to learn to enjoy as much as you can. 🙂 Your cake looks so lovely and festive too. Very classy.

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