Keto Almоnd Crаnbеrrу Cаkе

A soft and fluffy almond-flavored cake filled with fresh cranberries and topped with a buttery almond streusel. A delicious and comforting breakfast or dessert for the holiday season. 

A fluffy almond cake studded with fresh cranberries, topped with an almond streusel and drizzled with almond icing – like, I can barely write that without licking my computer screen. Gah! This is the cake for almond lovers! If you love almond, you’ll go crazy for these Almond Croissants, too.

ALMOND CRANBERRY CAKE

• This cake starts with a soft and fluffy sour cream cake. The cake batter is flavored with vanilla and plenty of almond extract. The sour cream keeps it fluffy and moist, and keeps it from being too sweet.
• The cake batter is filled with beautiful fresh cranberries. 1 1/2 cups of cranberries add a pop of color and distinct tart flavor.
• The cake batter gets topped with a sweet and buttery almond crumble made from sliced almonds, butter, sugar, and flour.
• After baking, drizzle the cake with almond icing … and enjoy a big slice while it’s still warm.

This cake can be served for breakfast alongside a cup of coffee or tea. It can also be dessert, topped with a dollop of freshly whipped cream.

INGREDIENTS
CAKE:
1 1/2 cups all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2/3 cup sour cream
2 tablespoons milk
1 1/2 cups fresh cranberries
ALMOND TOPPING:
3 tablespoons unsalted butter softened
1/3 cup granulated sugar
3 tablespoons all purpose flour
1/8 teaspoon almond extract
1/2 cup sliced almonds
ICING (OPTIONAL):
1/3 cup powdered sugar
1 1/2 teaspoons milk
drop almond extract

INSTRUCTIONS
CAKE:

1. Preheat oven to 350°F. In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside.
2. Using a hand mixer or stand mixer fitted with the paddle attachment, beat 6 tablespoons butter and 2/3 cup sugar for several minutes, until creamy and well combined. Add eggs, vanilla and almond extract. Beat until combined, scraping the sides of the bowl as necessary.
3. Add half of the dry ingredients to the butter mixture. Beat until just combined. Add the sour cream and 2 tablespoons milk, beating until combined. Beat in the remaining dry ingredients. Add the cranberries and use a rubber spatula to gently fold them into the batter.
4. Grease a 9x9 square baking pan. Pour the batter into the pan and smooth the top. Make topping.

TOPPING:

1. Combine butter, sugar, flour, and almond extract. Use your fingers to work the butter into the dry ingredients. Add the sliced almonds and mix until combined. Sprinkle the topping over the top of the cake batter. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Place the cake pan on a wire rack to cool. 

ICING:

1. Whisk all icing ingredients. Adjust the consistency as necessary by adding more powdered sugar or milk. Drizzle over the top of the cake.