Cranberry Almond Cake

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3 1/2 oz Almond paste
  • 2 cups Cranberries, rinsed and spread on a paper towel to, fresh dry

• Baking & Spices

  • 2 1/4 cups All-purpose flour, unbleached
  • 1 tsp Almond extract, pure
  • 2 tsp Baking powder
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Sugar, coarse
  • 1/2 tsp Vanilla extract, pure

• Dairy

  • 4 oz Butter, unsalted
  • 1/2 cup Buttermilk

Found on savingdessert.com

Description

Ingredients

• 1 cup granulated sugar
• 4 ounces unsalted butter, room temperature (1 stick)
• 2 large eggs, room temperature
• 1 teaspoon pure almond extract
• ½ teaspoon pure vanilla extract
• 3.5 ounces almond paste, frozen (I used Odense Almond Paste) grated using the large-hole side of a box grater (1/2 of a 7 ounce package)
• 2¼ cups unbleached all-purpose flour (divided)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 cups fresh cranberries, rinsed and spread on a paper towel to dry
• ½ cup buttermilk
• 1½ teaspoons coarse sugar for sprinkling

Directions

• Preheat oven to 325 degrees.
• Lightly grease and flour an 8-inch springform pan, set aside.
• In a small bowl combine 2 cups of flour, salt and baking powder.
• In the bowl of a stand mixer combine the butter and granulated sugar. Beat on medium for 3-4 minutes, scraping down the sides as needed, until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extracts and blend until combined. Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add ⅓ of the buttermilk and blend until smooth. Repeat adding ⅓ of the flour and ⅓ of the buttermilk until both are incorporated. Remove the bowl from the mixer.
• In the small bowl used for the flour, add the cranberries and remaining ¼ cup flour. Gently toss together to coat. Set aside.
• Using a rubber spatula, add the grated almond paste until combined. Gently fold the cranberries and any extra flour into the batter taking care not to rupture the cranberries.
• Pour the batter into the prepared pan and spread evenly. Sprinkle with the coarse sugar and bake in a 325 degree preheated oven for 55-60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.