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Almond Cranberry Pound Cake

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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.

Ingredients

Scale
  • 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

  1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
  2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Mix in the almond and vanilla extracts.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add the dry ingredients to the wet mixture alternately with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the cranberries and sliced almonds.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  9. 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

Find it online: https://tastyera.com/almond-cranberry-pound-cake/