• Liisa Lee

Cranberry Almond Cake

Updated: Jan 4

Want a coffee cake for winter that's a bit lighter, but still swoon worthy and will garner gushing praise from any ladies who lunch? This is it. Here she is. This is the one.

And it's gluten-free.



Streusel topping and glaze. What's not to love?

















Serves: 9-12 Prep: 10 min. Cook Time: 35 - 40 min


INGREDIENTS:

1 1/2 cups gluten-free flour (Cup4Cup, or Bob's Redmill 1 to 1). SHOP FLOUR HERE

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

6 tbsp butter, softened (I use Challenge butter)

2/3 cup sugar

2 extra large eggs

1 tsp vanilla

1 1/2 tsp almond extract

2/3 cup sour cream (I used Light sour cream and it came out fantastic)

2 cups fresh cranberries


Almond streusel topping:

3 tbsp butter, softened

1/3 cup sugar

3 tbsp gluten-free flour blend

1/4 tsp almond extract

1/3 cup thin sliced almonds (tip: use Trader Joe's Honey Roasted sliced almonds)


Icing:

1/2 cup powdered sugar

1 1/2 tbsp milk of choice (I used oat milk)

a dash almond extract



DIRECTIONS:

  • Preheat oven to 350

  • cream butter and sugar

  • add eggs one at a time until well combined

  • add vanilla, almond extract along with the eggs

  • add salt, baking powder and baking soda, and mix well

  • add sour cream

  • add flour and blend until smooth

  • gently fold in cranberries

  • pour into a greased 9x9 or 8x11 baking dish. (Mine's 81/2 x 8 1/2 and it did well at 40 mins bake time)

SHOP PANS HERE

  • Make and sprinkle the top with streusel topping, spreading evenly

  • bake for 35-45 minutes. I checked mine at 30 and needed to leave it for another 10 minutes, so start checking at 30, and keep an eye on 'er)

  • When a fork comes to of the center clean, remove from the oven

  • assemble the icing ingredients in a small bowl, as the cake cools. Adjust to desired thickness or pourability.

  • drizzle icing over cake once it's cooled (or cooled enough, who are we kidding, it smells amazing)

  • Enjoy!






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