Description
A delightful almond cranberry cake that combines sweet, tart, and nutty flavors, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 cup fresh or dried cranberries
- 1 teaspoon baking powder
- 1 teaspoon almond extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a cake pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the almond extract.
- In a separate bowl, mix together the all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk until well combined.
- Gently fold in the cranberries.
- Pour the batter into your prepared cake pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Notes
Serve warm or at room temperature with powdered sugar or whipped cream. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg