Moist & Delicious Almond Cranberry Cake: A Perfect Tea-Time Treat
55 minutes
792 reads
About Moist & Delicious Almond Cranberry Cake: A Perfect Tea-Time Treat
Indulge in the perfect balance of nutty and tart with this moist and delicious Almond Cranberry Cake. It's the ideal tea-time companion, guaranteed to tantalize your taste buds with every bite.The secret lies in the delightful symphony of flavors: crunchy almonds, tart cranberries, and a hint of tang from apple cider vinegar. This combination creates a wonderfully moist and irresistible cake.Whether you're a seasoned baker or just starting out, this easy-to-follow recipe will guide you to a sweet success. Perfect for brunch, an afternoon treat, or any moment you crave a little indulgence.
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Recipe Time & More
Prep15 minutes
Cook40 minutes
Total55 minutes
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour
- 1 pinch Baking Soda
- 1 pinch Baking Powder
- 1 tsp Salt
Wet Ingredients
- 1 cup Sugar brown
- 1 cup Caster Sugar
- 1 cup Butter softened
- 2 Large Eggs
- 2 tbsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
Mix-Ins
- 1 cup Cranberries dried
- 1 cup Almonds chopped, roasted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This will prevent the cake from sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and caster sugar until light and fluffy. This incorporates air for a tender crumb.
- In a separate bowl, whisk the eggs. Add the eggs and vanilla extract to the butter-sugar mixture and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake tough.
- Toss the dried cranberries and chopped almonds with a tablespoon of flour. This helps prevent them from sinking to the bottom of the cake during baking.
- Gently fold the cranberry-almond mixture into the batter.
- Pour the batter into the prepared pan and spread evenly. Drizzle the apple cider vinegar over the batter. The vinegar enhances the flavor and creates a light and airy texture.
- Bake for 40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Recipe Notes
Good To Know
- For an extra layer of flavor and crunch, sprinkle a mixture of sliced almonds and a pinch of sea salt on top of the batter just before baking.
- If using dried cranberries, try soaking them in a bit of warm orange juice or apple cider for 10–15 minutes before adding them to the batter; this plumps them up and infuses subtle citrus notes.
- To enhance the cake’s aroma, add a touch of almond extract (about 1/4 teaspoon) to the batter, which will amplify the nuttiness without overpowering the cranberries.
Expert Tips
- Use high-quality cranberries for the best flavor and texture. Fresh cranberries can also be used, just chop them roughly before adding to the batter.
- Don't overmix the batter. Overmixing can lead to a tough cake. Mix until the ingredients are just combined.
- For a richer flavor, use brown butter instead of regular butter in the recipe.
Storage Instructions
- This cake stores well for up to 3 days at room temperature when wrapped tightly in parchment and kept in an airtight container; for longer storage, freeze individual slices and reheat gently when ready to serve.
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Recipe Nutrition
Calories: 1003kcalCarbohydrates: 131gProtein: 14gFat: 50gSaturated Fat: 18gPolyunsaturated Fat: 9.6gMonounsaturated Fat: 19.2gCholesterol: 4mgSodium: 570mgFiber: 5gSugar: 102g
Kriti Singhal
Articles: 11
3 Comments
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This is awesome! Can’t wait to cook it.
What a flavorful dish! Thanks for sharing.
This is so tempting! Thank you.