Almond Cranberry Cake

This almond cranberry cake is a quick and easy dessert that is perfect for the holiday season. The sweet, almond-flavored cake complements the tartness of the cranberries.

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: 8

Equipment

9-inch pie pan or cast-iron skillet

Ingredients

1 cup flour all purpose
1 cup granulated sugar
¼ teaspoon salt
2 cups cranberries fresh
½ cup walnuts chopped
½ cup unsalted butter melted
2 eggs large
1 teaspoon almond extract

Instructions

Place a rack in the center of your oven. Preheat the oven to 350 degrees Fahrenheit 20 minutes before baking your cake. Spray your 9-inch pie pan or cast-iron skillet with baking spray and set it aside.
In a large bowl, combine flour, sugar, and salt. Add the fresh cranberries and chopped walnuts. Stir to coat the cranberries completely.
In a medium bowl, mix the butter, eggs, and almond extract together. Pour the wet ingredients into the cranberry-flour mixture and mix until combined. The mixture will be very thick at this point.
Spread the batter into your prepared pan and use a spatula to smooth out the surface.
Bake your cake for approximately 40 minutes. When done, a toothpick inserted into the center will come out clean. Cool completely and enjoy with ice cream.

Heather's Helpful Hints

Pan Size Adjustments: If you don't have a 9-inch pie pan or a 9-inch cast-iron skillet, you can also make this in an 8 x 8-inch square pan.
Cranberries: Feel free to reduce the number of cranberries in the recipe to 1.5 cups if you aren't a fan of tartness.
Almond Extract: If you don't enjoy a robust almond flavor, you can substitute ½ teaspoon of vanilla extract for the almond extract
Topping: After you smooth the cake batter into your pie pan, sprinkle a few cranberries on top (making sure to push them partially into the batter). They will burst during baking and leave your crust will an appealing red color.

Nutrition

This recipe was found on My Sweet Precision. Thank you for visiting!