This Almond Cranberry Cake has been a seasonal favorite in my kitchen for years. I first adapted this combination on an autumn afternoon when I had a surplus of fresh cranberries and a jar of almond extract I was determined to use. The result was an unexpectedly tender cake: moist crumb from sour cream, bright pops of cranberry, and a toasty almond topping that adds contrast in texture. It quickly became the cake I bring to potlucks and the dessert we slice for weekday coffee. The almond flavor is subtle rather than overpowering—just enough to lift the tart berries and butter-rich base.

I recall one Thanksgiving when my niece declared this the only cake worth saving for the next day; she loved the way the icing pooled slightly into the cracked top and the almonds toasted into a crisp edge. What I appreciate most is how approachable the method is: no complicated folding techniques or exotic ingredients. With simple steps and a single pan, you can get bakery-quality results that hold up well for sharing. This is the kind of recipe that makes a weeknight feel special or fills a holiday table with a homemade touch.

Ingredients

• All-purpose flour: 1 2/3 cups. Spoon the flour into the measuring cup and level it off for accuracy; this gives the proper structure without a dense crumb.
• Baking powder and baking soda: 3/4 teaspoon each. These leaveners work together to give a gentle rise and tender crumb—ensure they are fresh for best lift.
• Salt: 1/4 teaspoon. A small amount of salt brightens the sweetness and balances the almond flavor.
• Butter or vegetable oil: 6 tablespoons softened butter or 6 tablespoons vegetable oil. Butter adds flavor and a slightly denser crumb; oil yields a moister, lighter texture.
• Granulated sugar: 2/3 cup in the batter plus 1/3 cup for the topping. Regular granulated sugar produces even browning and pleasant sweetness.
• Eggs: 2 large, room temperature. They provide structure, moisture, and help emulsify the batter.
• Vanilla and almond extract: 1 teaspoon vanilla and 1 1/4 teaspoons pure almond extract. The almond extract is the signature note—use pure for the best aroma.
• Sour cream: 2/3 cup, room temperature. Sour cream keeps the cake tender and adds a slight tang that complements cranberries.
• Milk: 2 tablespoons. Just enough to loosen the batter for smooth spreading.
• Fresh cranberries: 2 generous cups. Fresh berries give the best texture and brightness; you can use partially frozen berries if necessary—do not thaw first.
• Almond topping: 3 tablespoons softened butter, scant 1/4 cup flour, 1/3 cup sugar, 1/8 teaspoon almond extract, and 1/2 cup sliced almonds. This mixture creates a sandy, sweet-crisp finish when baked.
• Icing: 1/2 cup powdered sugar, 2 to 3 teaspoons milk, and a couple drops of almond extract. Thin to a glaze and drizzle for a pretty finish.

Instructions

Prepare the oven and pan: Preheat the oven to 350°F with a rack in the center. Grease a 9x9-inch square pan or an 8x11-inch pan—do not use a smaller pan or the cake will overflow. Line with parchment if you prefer an easy release. Combine dry ingredients: In a medium bowl, whisk together 1 2/3 cups all-purpose flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, and 1/4 teaspoon salt. Set this mixture aside so the leaveners are evenly distributed. Cream fat and sugar: In the bowl of a mixer or with a hand mixer, beat 6 tablespoons softened butter (or 6 tablespoons oil) with 2/3 cup granulated sugar. If using butter, beat 1 to 2 minutes until light; if using oil, mix just until combined—about 30 seconds. Add eggs and extracts: Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and 1 1/4 teaspoons almond extract. Scrape the bowl frequently to ensure even mixing. Build the batter: Add half of the dry ingredients and beat until just combined. Mix in 2/3 cup sour cream and 2 tablespoons milk until smooth, then beat in the remaining dry ingredients until there are no streaks of flour. Overmixing will develop gluten and make the cake tough—stop as soon as incorporated. Fold in cranberries: Gently fold in about 2 generous cups fresh cranberries with a rubber spatula. Use a light hand to avoid crushing the berries, which can bleed color into the batter. Top and bake: Pour the batter into the prepared pan and smooth the surface. For the topping, mix 3 tablespoons softened butter with 1/3 cup sugar, scant 1/4 cup flour, and 1/8 teaspoon almond extract, mashing with a fork until sandy. Stir in 1/2 cup sliced almonds and sprinkle evenly over the batter. Bake 28 to 38 minutes, checking at 28 minutes. A toothpick should come out with moist crumbs but no raw batter; remove and cool on a wire rack. Make the icing and finish: Whisk 1/2 cup powdered sugar with 2 to 3 teaspoons milk and a couple drops almond extract until smooth. Adjust to desired thickness. Drizzle over the cooled cake and allow the glaze to set before slicing.

Storage Tips

Store the cooled cake in an airtight container at room temperature for up to 24 hours; after that refrigerate for up to five days. To maintain the crunchy almond topping, store slices on a paper towel layer and keep the lid slightly ajar for the first day, then seal tightly. For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving. Reheat gently in a 325°F oven for 5–8 minutes to refresh the crust.

Ingredient Substitutions

If you need a dairy-free version, replace sour cream with a full-fat coconut yogurt and swap butter for a neutral oil. For a nut-free topping, use sunflower seed halves instead of sliced almonds and a drop of vanilla instead of almond extract. If you prefer a slightly less tart cake, halve the cranberries and add 1/2 cup chopped apple or pear for extra moisture. You can also substitute Greek yogurt for sour cream at a 1:1 ratio for a tangier bite that still yields a moist crumb.

Serving Suggestions

Serve slices warm with a dollop of lightly sweetened whipped cream or mascarpone for a richer presentation. For brunch, pair the cake with a fruit salad and coffee; for dessert, serve with vanilla ice cream and a sprinkle of toasted almond slivers. Garnish with a few fresh cranberries and a dusting of powdered sugar for an elegant finish. Small slices make lovely finger-food portions for parties and afternoon tea.

Cultural Background

The combination of almonds and berries is rooted in European baking traditions where nuts often accompany fruit preserves and cakes. Almond extract has long been used to mimic the flavor of amaretti and marzipan in rustic cakes. Cranberries, native to North America, became popular in seasonal sweets and are now a staple in holiday baking. This cake blends those traditions—nutty Mediterranean notes meeting the tart, bright berries of North America—resulting in a hybrid that feels both familiar and festive.

Seasonal Adaptations

In winter, use fresh cranberries and add an orange zest to the batter for seasonal brightness. In summer, swap berries for chopped cherries or raspberries and reduce added sugar by a tablespoon if the fruit is very ripe. For holiday entertaining, increase the almond extract slightly and top with toasted sliced almonds and a drizzle of orange glaze. For spring, fold in a handful of chopped pistachios for a visual pop and complementary flavor.

Meal Prep Tips

To prep ahead, bake the cake a day in advance and store it in the refrigerator; apply the icing just before serving to keep it glossy. For portioned meal prep, slice into squares and wrap each piece individually—this makes grab-and-go breakfasts or snacks easy. If freezing, flash-freeze slices flat on a tray before bagging to prevent sticking. Label with the baking date and reheat gently to restore the topping’s crunch.

This cake is a reliable, joyful recipe that rewards simple ingredients and straightforward technique. Whether you’re baking for company or making a quiet treat for yourself, it’s easy to personalize and even easier to love—give it a try and make it your own.