Description
This Christmas Cranberry Almond Cake offers a delightful balance of tart cranberries and toasted almonds, creating a festive and easy dessert perfect for holiday gatherings. It’s a true holiday showstopper, combining bright flavors with a comforting texture.
Ingredients
Scale
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 eggs
- 2 teaspoons almond extract
- 1 cup whole milk
- 2 cups fresh or frozen cranberries
- 1 cup toasted sliced almonds
- 1 tablespoon orange zest
- 1 cup powdered sugar (optional, for topping)
- 1/2 cup whole cranberries and almonds (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan. Line the bottom with parchment paper.
- In a large bowl, whisk all-purpose flour, baking powder, and salt until light and fully combined for a tender crumb.
- Beat softened butter with granulated sugar using an electric mixer for about 3 minutes until pale, light, fluffy, and fully aerated.
- Beat in eggs one at a time, then stir in milk and almond extract until the batter is smooth and silky.
- Gently fold fresh cranberries, toasted almonds, and orange zest into the batter for pops of vibrant color and nutty crunch, mixing just until evenly distributed.
- Pour batter into the prepared pan; bake for 45–50 minutes until the top is golden brown and a toothpick comes out clean, with a slight spring to the touch.
- Allow the Christmas Cranberry Almond Cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar and add reserved cranberries and almonds before serving this festive cranberry almond cake.
Notes
- Store leftover Christmas Cranberry Almond Cake in an airtight container for up to 3 days to maintain freshness and flavor.
- Wrap the cooled Christmas Cranberry Almond Cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight when ready to enjoy.
- For a warm slice of this cranberry almond dessert, microwave on medium for 15-20 seconds. Alternatively, warm in a 350°F (175°C) oven for about 10 minutes.
- When making this homemade cranberry almond cake Christmas recipe, use fresh or well-frozen cranberries to ensure bright tartness.
- Lightly toast sliced almonds until golden, but watch closely to avoid bitterness from burning.
- Do not overmix the batter; gently fold in fruit and nuts to keep the cake tender.
- Start testing the Christmas Cranberry Almond Cake doneness with a toothpick around 40 minutes to prevent overbaking.
- Use softened butter and eggs at room temperature for smooth mixing and an even bake of your festive cranberry almond cake.
- Freshly grate orange zest just before mixing to maximize bright, zesty notes in this Christmas Cranberry Almond Cake.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg