Cranberry Almond Cake

Cranberry Almond Cake

  • Prepare: 20M
  • Cook: 1H
  • Total: 1H 20M
Cranberry Almond Cake

Cranberry Almond Cake

Diets

  • Vegetarian

Ingredients

  • 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
  • Time
  • Prepare: 20M
  • Cook: 1H
  • Total: 1H 20M

Found on

Description

Everyday Recipes - Delicious Travel

Lightly sweet, moist and delicious, this easy treat is perfect as a breakfast (coffee) cake, a light dessert after lunch or an anytime snack cake.

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.
  • Serves: 8 servings
  • Prepare: 20 mins
  • Cook Time: 60 mins
  • TotalTime:
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Title:

Cranberry Almond Cake - Saving Room for Dessert

Descrition:

Perfect as a breakfast (coffee cake, a light dessert after lunch or an anytime snack cake.

Cranberry Almond Cake

  • 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

The first person this recipe

savingdessert.com

savingdessert.com

59 0

Found on savingdessert.com

Saving Room for Dessert

Cranberry Almond Cake - Saving Room for Dessert

Perfect as a breakfast (coffee cake, a light dessert after lunch or an anytime snack cake.