Cranberry Almond & Orange Cake

Blog post


1 stick room temp butter
1 cup + 3 Tbsp sugar
1 tsp vanilla extract
Zest of 1 orange
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/3 cup ground almonds + extra for the streusel
2 cups of fresh or frozen cranberries

Streusel Topping:
1/2 stick butter
1/2 cup all-purpose flour
1/2 cup sugar
2 Tbsp of ground almonds

1. Pre-heat oven to 350 degrees and butter and flour a 9" springform pan.
2. In a bowl, combine the flour, baking soda, baking powder, and salt.
3. Beat the butter in the mixer and add 1 cup of sugar.
4. In a separate bowl combine the eggs, vanilla and almond extracts, and orange zest. Add to mixer.
5. Add sour cream to mixer.
6. Slowly add the flour mixture to wet ingredients. When combined turn off mixer.
7. In another bowl, combine the cranberries with 3 Tbsp sugar. Fold the berries in the cake batter and pour complete mixture into the springform pan.
8. Combine streusel ingredients in a bowl and crumble over the cake batter. Bake for 45-55 mins on 350 degrees until toothpick check comes out clean.
9. Let cool for 20-30 mins before releasing springform pan.
10. Serve with vanilla ice cream, warm vanilla sauce or custard, or whipped cream.

Adapted from


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