Cranberry, Orange & Almond Cake Recipe

Name: Cranberry, Orange & Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE TOPPING:; 1 cup Sliced Raw Unsalted Almonds; 2 Tablespoons Regular Butter, Melted; 2 Tablespoons Brown Sugar; _____; FOR THE CAKE:; 2 cups All-purpose Flour; 1 teaspoon Baking Powder; 1/4 teaspoons Salt; 3 whole Eggs; 2 cups Sugar; 3/4 cups Regular Butter, Melted And Cooled; 1 teaspoon Vanilla; 1 whole Orange, Zested And Juice Of Half Of It; 12 ounces, weight Fresh Or Frozen Cranberries

Servings: persons

FOR THE TOPPING:
1 cup Sliced Raw Unsalted Almonds
2 Tablespoons Regular Butter, Melted
2 Tablespoons Brown Sugar
_____
FOR THE CAKE:
2 cups All-purpose Flour
1 teaspoon Baking Powder
1/4 teaspoons Salt
3 whole Eggs
2 cups Sugar
3/4 cups Regular Butter, Melted And Cooled
1 teaspoon Vanilla
1 whole Orange, Zested And Juice Of Half Of It
12 ounces, weight Fresh Or Frozen Cranberries

1
Preheat oven to 300u00b0 F. Grease a 10 inch springform pan with butter.
2
Topping: Combine almonds, butter and brown sugar in a bowl and refrigerate.
3
Combine the flour, baking powder and salt in a bowl.
4
Beat eggs and sugar in a large bowl on medium high speed until mixture is lighter in color and has increased in volume. About 5 minutes.
5
Turn mixer to low and slowly add butter. Turn mixer to medium speed and beat for 2 minutes. Add vanilla, zest, and orange juice and stir.
6
Slowly fold in 1/2 Cup of the flour mixture at a time into the egg and sugar mixture.
7
When all of the flour mixture has been added, add cranberries and stir gently to incorporate.
8
Pour into pan and top with almond mixture. Bake on middle rack for 1 hour, then place a piece of foil on top of the cake to prevent burning and bake for another 25 minutes or until toothpick inserted into the center of the cake comes out clean.
9
Cool cake in pan on cooling rack for 10 minutes and then remove pan and cool cake on cooling rack.

1320

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE TOPPING:, 1 cup Sliced Raw Unsalted Almonds, 2 Tablespoons Regular Butter, Melted, 2 Tablespoons Brown Sugar, and more.

Yes, Cranberry, Orange & Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry, Orange & Almond Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions