I have been baking this Cranberry cake since I was a student, which means for many-many years. At that joyful time it was just a cranberry cake with no almonds. Now, when the almonds are not a problem and I can buy them in any form, my cake looks much fancier and tastes better due to the nuts.
Perhaps, it is one of the easiest cakes to prepare. But it looks so gorgeous and festive that it deserves a holiday table. A combination of sour and juicy cranberries with sweet and crumbly crust and crunchy almonds is delightful. My Cranberry Cake with Almonds is a wonderful way to finish a holiday dinner.
Cranberry Cake with Almonds
- 2 cups flour
- 1 stick (4 oz/114-125 g) unsalted butter, cut into small pieces
- ¾ cups sugar
- 1 egg
- 1 egg yolk
- ½ tsp. baking soda
- 1 tsp. vinegar
- 1 tsp. vanilla extract
- 1/8 tsp salt
- 2 cups cranberries
- ½ – ¾ cup sugar (sugar amount depends how sweet you want the cake)
- ¼ cup sliced almonds
- Powdered sugar for dusting (optional)
Preheat oven to 350 F (180 C).
Butter a 9-10” tart form or a cake form with a removable bottom.
In a food processor mix the flour, baking soda, salt, vinegar and butter until the crumbles form.
Add the egg, egg yolk, vanilla extract, and sugar.
Pour the crumbled dough into the form. With hands, shape the tart base.
In the same food processor bowl puree the cranberries with sugar.
Pour the filling into the dough base. Sprinkle with the almonds.
Bake for about 40-45 minutes.
Cool in the form.
If using the springform, remove the cake from the form, transfer it on a serving dish.
Optionally, dust with the powdered sugar.
Cook with pleasure!