This Almond Cranberry Cake has been a seasonal favorite in my kitchen ever since I first tested it on a bright November morning. I was aiming for something that captured the tartness of fresh cranberries and the warm fragrance of almond extract while remaining easy enough for a weekday bake. The texture is tender and moist from sour cream, the crumb is fine and reliable, and the topping adds a buttery crunch that makes every bite more interesting. I remember bringing a pan to a family gathering the first time and watching a plate of slices disappear faster than I could wash the serving utensils.

I discovered the balance of flavors by accident while adapting a simple berries and sour cream loaf into a celebratory square cake. The almond extract is subtle yet unmistakable and lifts the cranberries in a way that vanilla alone does not. This version uses readily available ingredients and straightforward techniques so you can make it with confidence even if baking is new to you. It works beautifully for breakfast, an informal dessert, or a potluck offering where the goal is crowd pleasing rather than fuss.

Ingredients

• All purpose flour 1 and 2/3 cups. Spoon into the measuring cup and level for accuracy. All purpose flour gives structure while keeping the cake tender. King Arthur or Gold Medal work well.
• Baking powder 3/4 teaspoon and baking soda 3/4 teaspoon. These leaveners work together to give an even rise and a fine crumb.
• Salt 1/4 teaspoon. Enhances flavor and balances the sweetness.
• Butter or vegetable oil 6 tablespoons of softened unsalted butter or 6 tablespoons oil. Butter gives richer flavor while oil yields a slightly moister crumb and simpler mixing.
• Granulated sugar 2/3 cup. Provides sweetness and helps create a light crumb when creamed with butter.
• Eggs 2 large at room temperature. Room temperature eggs incorporate more easily and give better volume.
• Vanilla extract 1 teaspoon and pure almond extract 1 and 1/4 teaspoons. Use pure extracts for the cleanest flavor.
• Sour cream 2/3 cup at room temperature. Adds moisture, tenderness, and subtle tang that complements cranberries.
• Milk 2 tablespoons. Adjusts batter consistency so it pours smoothly into the pan.
• Fresh cranberries about 2 generous cups. Fresh berries keep their shape and provide bright tartness. Do not use thawed frozen berries unless you gently fold them in cold to avoid color bleed.
• Almond topping 3 tablespoons softened unsalted butter, 1/3 cup granulated sugar, scant 1/4 cup flour, 1/8 teaspoon almond extract and 1/2 cup sliced almonds. The topping creates a crunchy, nutty contrast.
• Icing 1/2 cup powdered sugar, 2 to 3 teaspoons milk and a couple drops almond extract. Thin to drizzle consistency for a pretty finish.

Instructions

Prepare the pan and oven Preheat the oven to 350 degrees Fahrenheit and position a rack in the center. Grease a 9 by 9 inch square pan or an 8 by 11 inch pan. Do not use a smaller pan or the batter will overflow. Lightly flour the pan if you prefer an easier release. Mix dry ingredients Whisk together the all purpose flour, baking powder, baking soda and salt in a medium bowl. This ensures even distribution of leaveners so the cake rises uniformly. Cream or combine fat and sugar Using a hand mixer or stand mixer with the paddle attachment, beat the softened butter and sugar for one to two minutes until pale and slightly fluffy. If you are using oil, stir the sugar and oil together for about thirty seconds to integrate. Scrape down the bowl. Add eggs and extracts Add the eggs one at a time beating briefly after each addition. Add the vanilla and almond extract and beat until combined, scraping the bowl so no streaks of egg remain. This builds structure and ensures an even flavored batter. Combine dry and wet Add half of the dry mixture and beat until just combined. Stir in the sour cream and two tablespoons of milk until smooth. Add the remaining dry ingredients and mix until the batter comes together. Avoid overmixing to prevent a tough crumb. Fold in cranberries and transfer to pan Gently fold in the cranberries with a rubber spatula until evenly distributed. Pour the batter into the prepared pan and smooth the top with the spatula for an even surface. Make and sprinkle the almond topping Mix the softened butter, sugar, flour and almond extract using a fork, mashing the butter into the dry ingredients until coarse crumbs form. Stir in the sliced almonds and scatter the topping over the batter evenly. Bake and cool Bake for twenty eight to thirty eight minutes, beginning to check at twenty eight minutes. A toothpick inserted in the center should come out clean or with moist crumbs but not raw batter. Transfer the pan to a wire cooling rack and let cool for at least fifteen minutes before icing. Prepare the glaze and finish Whisk the powdered sugar, two to three teaspoons of milk and a couple drops of almond extract until smooth and drizzleable. Adjust thickness with more sugar or milk. Drizzle the glaze over the slightly warm cake and let it set before slicing.

Storage Tips

Cool the cake completely before wrapping to avoid trapping steam which will make the topping soggy. For short term storage keep it covered on the counter for up to one day. For longer storage refrigerate in an airtight container for up to four days. To freeze wrap the whole cake or individual slices tightly in plastic wrap then place in a freezer safe bag for up to three months. Reheat slices gently in a low oven or microwave just until warm to refresh the texture and allow the almond aroma to open up.

Ingredient Substitutions

If you prefer oil over butter use six tablespoons of neutral oil such as vegetable or light olive oil to keep the cake moist. For dairy free choose a dairy free sour cream alternative and use plant based milk for the glaze. To avoid nuts omit the sliced almonds from the topping and increase the flour by a tablespoon to retain structure. You can swap fresh cranberries for chopped dried cranberries but reduce added sugar slightly and add a tablespoon of water to the batter if it feels too thick.

Serving Suggestions

Serve slices warm with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For brunch offer with strong coffee or a lightly steeped tea to balance the almond notes. Garnish with a few fresh cranberries and a light dusting of powdered sugar for a festive look. This cake also pairs nicely with citrus marmalade or a thin spread of almond butter for a richer bite.

Cultural Background

Almond flavored bakes have a long history in many European and American holiday traditions where almond extract is used to evoke marzipan like notes. Cranberries are native to North America and have been a seasonal staple in New England cooking for centuries. Combining almond and cranberry is a modern adaptation that nods to both the nutty sweet traditions of almond baking and the bright tartness of local berries, making this cake feel both familiar and special at family gatherings.

Seasonal Adaptations

In winter emphasize the almond and citrus by adding a teaspoon of orange zest to the batter and a touch of cinnamon to the topping. In spring swap cranberries for fresh berries such as raspberries and reduce almond extract slightly. For autumn fold in a quarter cup of chopped toasted pecans to the topping in place of some sliced almonds and add a pinch of ground nutmeg to the batter for a cozy seasonal riff.

Success Stories

Readers have told me this cake was a hit at baby showers and potlucks where it was praised for being both pretty and easy to slice. One friend reported doubling the recipe successfully in two 9 by 13 pans for a large family reunion and another reader adapted it into muffins with excellent results. The most common feedback is appreciation for the crisp topping and the way the almond and cranberry flavors feel celebratory without being overly sweet.

Meal Prep Tips

For easy morning service bake the cake the day before and store it uncovered at room temperature on a wire rack to keep the topping crisp. Apply the glaze just before serving to maintain shine and prevent the topping from softening. Portion into eight to nine portions and store individually wrapped for grab and go breakfasts that pair well with yogurt or fruit.

This cake is a reliable, fragrant, and crowd pleasing option for many occasions. It is approachable for bakers of all levels and flexible enough to adapt to dietary needs and seasonal produce. Invite a friend over, brew a pot of coffee and enjoy the simple pleasure of a home baked treat together.