Description
A delicious and moist cranberry almond loaf cake that combines the tartness of cranberries with the nutty flavor of almonds, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup sour cream or plain Greek yogurt
- ¼ cup milk
- 1½ cups fresh or frozen cranberries (do not thaw if frozen)
- ½ cup sliced almonds, plus extra for topping
- 1 tablespoon coarse sugar (optional)
- Extra sliced almonds (optional)
- A few extra cranberries for decoration (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Grease and line an 8½ x 4½-inch loaf pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until light and fluffy (about 3 minutes).
- Beat in the eggs one at a time.
- Mix in the vanilla and almond extracts.
- Add the sour cream and mix until smooth.
- Add the dry ingredients in three additions, alternating with the milk. Mix just until combined.
- Fold in the cranberries and sliced almonds.
- Spread the batter into the prepared loaf pan.
- Sprinkle the top with extra cranberries, sliced almonds, and coarse sugar.
- Bake for 55–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure cranberries are fresh or frozen without thawing for best results.
- For a sweeter topping, increase the amount of coarse sugar.
- This cake can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 55-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg