Cranberry Almond Cake

Folks, this cake is fabulous! Absolutely fabulous!  It’s the perfect combination of sweet and tart, and the streusel topping is, well . . . hard to resist.  I also love the presentation the results from baking this in a spring form pan.

I covered the leftovers and put them in the refrigerator, and I enjoyed it even more straight out of the refrigerator. My husband took one bite and proclaimed it delicious.  My children asked to have it for breakfast the next morning.  I said no, mostly because I didn’t want it to disappear before I got a second slice.

Cranberry Almond Cake

Cranberry Almond Cake
Prep time
Total time
Serves: 8-10 servings
  • Streusel
  • 1 cup sliced almonds
  • 2 tablespoons butter, melted
  • 2 tablespoons brown sugar, packed
  • Cake
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 eggs
  • 2 cups granulated sugar
  • 3/4 cup butter, melted and cooled
  • 1 teaspoon vanilla
  • 1 bag (12 oz.) fresh cranberries
  1. Preheat the oven to 325 degrees. Grease a 10-inch round spring form pan.
  2. Combine the sliced almonds, 2 tablespoons melted butter and brown sugar in a medium bowl. Refrigerate until ready to use.
  3. Meanwhile, whisk together the flour, baking powder and salt in a medium bowl.
  4. Combine the eggs and granulated sugar in a large mixing bowl and beat with an electric mixer on medium high speed until the mixture is light and increased in volume, about 5 minutes.
  5. With the mixer on low, add the butter in a slow stream, then beat for an additional 2 minutes at medium speed. Stir in the vanilla.
  6. Gently but thoroughly fold in the flour mixture, 1/2 cup at a time. Stir in the cranberries.
  7. Scrape the batter into the prepared pan and smooth the top with a spatula.
  8. Sprinkle the streusel over the batter.
  9. Bake until golden brown and a toothpick inserted in the center comes out clean, 60-70 minutes.

Who Dished It Up First: I spotted this recipe on several blogs recently, including Lick the Bowl Good and Baking and Creating with Avril.  It was originally published in Cake Keeper Cakes.



  1. That really looks so good. I love cranberry desserts for winter. I think it makes a beautiful presentation.

  2. oooh – that looks fabulous. Pass some this way… 😛

    I think it would be delightful with cherries too. I’ll bookmark it as am sure to make this at some point.

    Happy New Year

  3. I have a party to go to Friday. I am making this.

  4. This looks delish! Happy New Year to you and your blog!

  5. Looks really nice. Love the cranberries in the cake, perfect with almonds!

  6. Thanks for this great idea! I will be making it for breakfast this weekend. The cranberries in it look devine. :)

  7. Just cleaned out the fridge and have plenty of cranberries left over…. great thing to do with them! Thanks!

  8. I froze several bags of cranberries, and I’m so glad I did! this looks yummy! :)

  9. Everytime I see this I want to make it again. This was a great cake and yours looks perfect!

  10. simple and looks pretty. i heard about this book, cake keeper cakes..might get a copy of this book soon. Thanks for sharing!

  11. What a festive cake. I think I saw some cranberries at the grocery store. Your right, I ought to freeze some.

  12. HA! Great minds think alike. :) I bought cranberries a couple of weeks back to make this too. Just haven’t gotten around to it. Thanks for the reminder that my cranberries are going to go bad if I don’t get to it!

    Thanks for checking in on me! Normally work is slow in December but for some (good!) reason it was super busy. Then my co-worker quit at the beginning of the month, which added to my workload and I have a BIG Christmas charity event I chair, plan, & do 80% of the work for! Plus, all the normal Dec. stuff. I’m bummed I missed so many delicious recipes. :(

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