A tender pound cake studded with cranberries and topped with sliced almonds and a light sugar dusting.
Why You’ll Love This Recipe
The buttery cake crumb paired with tart cranberries and crunchy almonds creates a delightful balance. It pairs exquisitely with coffee or tea.
ingredients
unsalted butter
granulated sugar
eggs
vanilla extract
all‑purpose flour
baking powder
dried cranberries
sliced almonds
powdered sugar
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
directions
- Preheat oven and prepare loaf pan.
- Cream butter and sugar until pale.
- Add eggs one at a time, then vanilla.
- Fold in dry ingredients and cranberries.
- Transfer batter to pan and top with almonds.
- Bake until a skewer inserted emerges clean.
- Cool, dust with powdered sugar, and serve.
Servings and timing
Serves: 8
Preparation: 20 minutes
Baking: 60 minutes
Total: 1 hour 20 minutes
Variations
• Substitute fresh orange zest for vanilla for citrus notes.
• Use pecans instead of almonds.
• Add a light glaze for extra sweetness.
storage/reheating
Store covered at room temperature for up to 3 days. Warm gently before serving.
FAQs
How do I keep cranberries from sinking?
Toss them in flour before mixing into batter.
Can I use fresh cranberries?
Yes, adjust sweetness accordingly.
Is this cake dense?
Yes, as traditional pound cake should be.
Can I freeze it?
Wrap and freeze for up to 2 months.
What drink pairs well?
Coffee, tea, or dessert wine.
Can I make mini loaves?
Yes, adjusting bake time.
Why did my cake crack?
High oven temperature can cause cracking; bake evenly.
How do I store leftovers?
Room temperature in airtight container.
Can I add lemon zest?
Lemon zest enhances brightness.
Is this suitable for parties?
Yes, especially for afternoon gatherings.
Conclusion
This almond cranberry pound cake is a beautifully balanced classic dessert that is as elegant as it is comforting.
PrintAlmond Cranberry Pound Cake
Almond Cranberry Pound Cake is a moist and buttery loaf studded with tart cranberries and enriched with the nutty flavor of almonds, perfect for the holidays or a cozy treat year-round.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 1 cup fresh or frozen cranberries (if frozen, do not thaw)
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the almond and vanilla extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture alternately with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the cranberries and sliced almonds.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Dust cranberries with a little flour before folding them into the batter to prevent sinking.
- For extra almond flavor, sprinkle more sliced almonds on top before baking.
- This cake freezes well when tightly wrapped.
- You can drizzle a simple glaze of powdered sugar and milk over the cooled cake for added sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg