CRANBERRY ALMOND CAKE Printable Recipe – https://pastrymadness.com/cranberry-almond-cake/
INGREDIENTS FOR THE TOPPING:
50g sugar
50g all-purpose flour
1/8 tsp salt
50g flaked almonds
35g melted butter
INGREDIENTS FOR THE CAKE BATTER:
180g all-purpose flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
115g softened butter
150g sugar
2 large eggs
150g sour cream
2 tsp lemon juice
2 tsp lemon zest
150g fresh cranberries
¼ tsp almond extract (or 1 tsp vanilla extract)
NOTES:
All the ingredients need to be at room temperature.
Instead of fresh cranberries, you can use frozen ones. If you use frozen cranberries, thaw them and remove all the liquid before adding them to the cake batter.
If you’re not a big fan of almond extract, you can use vanilla extract instead (see the proportions).
This cake comes out very moist and can be stored for a few days covered with aluminum foil or in an airtight container on the counter.
–LINKS—
–Mixing Bowl (Amazon): https://pastrymadness.com/go/mixing-bowl/
— Hand Mixer (Amazon): https://pastrymadness.com/go/hand-mixer/
— 8-inch Springform (Amazon): https://pastrymadness.com/go/springform-pan/
— CRANBERRY ALMOND CAKE —
To make this Cranberry Almond Cake watch my video all the way through and follow the recipe for great results!
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