Description
A moist, nutty cake studded with cranberries and topped with slivered almonds, perfect for breakfast, tea, or dessert.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or dried cranberries
- 1/4 cup slivered almonds (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
- Cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time and stir in the vanilla.
- In another bowl, combine almond flour, all-purpose flour, baking powder, and salt. Gradually add to the wet mixture, mixing just until combined.
- Fold in the cranberries gently and pour the batter into the prepared pan. Sprinkle slivered almonds on top and bake for 25-30 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
For extra almond flavor, add 1/4 teaspoon almond extract. Toss cranberries in flour to prevent sinking.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2.5g
- Protein: 6g
- Cholesterol: 90mg