Orange Cranberry Almond Cake

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A beautiful and easy to make Orange Cranberry Almond Cake is the perfect dessert to make this holiday season. Cranberry and oranges are in season now and those two fruits complement each other really well in desserts. I used orange zest and frozen cranberries to make this very moist cake. What I love so much about this cake is that it is a one-bowl dessert. No extra steps are required and it comes together so quickly.

Ingredients

1. Cranberries ( You can fresh or frozen)
2. Orange Zest
3. Vanilla Extract ( optional)
4. Eggs
5. Sugar
6. Almond Milk
7. Sour Cream
8. Neutral Oil
9. Almond Flour
10. All Purpose Flour
11. Baking Soda
12. Baking Powder
13. Salt

Equipment

1. Large Bowl
2. Rubber Spatula
3. Whisk ( or electric hand or stand mixer)
4. 9 inch round cake pan

First, mix the orange zest and sugar. Then pour the sugar and orange zest into a bowl with two eggs. Whisk everything together for 2 minutes until fluffy and pale yellow in color. Add in vanilla or almond extract (optional), salt, neutral oil and almond milk and mix well. Now add the sour cream and mix until full incorporated into the batter.

Two, now sift in the dry ingredients (baking powder, baking soda, almond flour and all purpose flour) and mix until incorporated into the batter.

Three, coat your cranberry in 1&1/2 tablespoons of AP flour. Doing this will help to prevent the cranberry from sinking to the bottom of the cake.

Add the flour coated cranberry into the batter and fold gently and until incorporated well. Make sure not to over mix the batter.

Pour the batter into a greased and lined with parchment paper round cake pan. Gently spread the batter evenly. Top the batter with sliced almonds. Bake on the middle rack at 350F for about 35-38 until a toothpick inserted comes out clean. Allow the cake to cool for 10 minutes in the pan before flipping into a wired rack to cool completely. Optional – Drizzle some orange glaze on top. Slice a piece and enjoy with your morning coffee!

Print Recipe

Orange Cranberry Almond Cake

Prep Time12 minutes mins

Cook Time38 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Servings: 7 people

Ingredients

• 2 large eggs room temperature
• 1 cup frozen cranberries
• 3/4 cup sugar
• zest of 1 orange
• 1 tsp vanilla extract optional
• 1/3 cup sour cream or yogurt
• 1/3 cup neutral oil canola, vegetable or grapeseed oil works
• 1/3 cup almond milk
• 1 cup All purpose flour
• 1/2 cup almond flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup sliced almonds for garnish on top

Orange Glaze

• 1/2 cup powdered sugar
• 1/2 tbsp orange zest
• 1 tbsp almond milk

Instructions

• Preheat the oven to 350 F. Grease and line a 9X9 round baking pan with parchment paper .
• In a small bowl using your clean fingers,  rub the orange zest and sugar together until fragrant.
•  Then pour the sugar and orange zest into a large bowl with two eggs. Whisk everything together for 2 minutes until fluffy and pale yellow in color. Add in the vanilla or almond extract (optional), salt, neutral oil and almond milk and mix well. Now add the sour cream and mix until fully incorporated into the batter.
• Next, sift in the dry ingredients (baking powder, baking soda, almond flour and all purpose flour) and mix until incorporated into the batter.
• In another bowl, add the frozen cranberry ( I allowed it to thaw just for 5 minutes) and add 1&1/2 tablespoons of AP flour and mix well. Doing this will help to prevent the cranberry from sinking to the bottom of the cake.
• Add the flour coated cranberry into the batter and fold gently and until incorporated well. Make sure not to over mix the batter.
• Pour the batter into your prepared cake pan. Gently spread the batter evenly. Top the batter with sliced almonds. Bake on the middle rack at 350F for about 36-39 minutes or until a toothpick inserted comes out clean.
• Allow the cake to cool for 10 minutes in the pan before flipping into a wired rack to cool completely. Optional – Drizzle some orange glaze on top. Slice a piece and enjoy with your morning coffee!

Orange Glaze (optional)

• In a small bowl, add the powdered sugar, almond milk, and orange zest. Mix well and if the consistency is thin, add additional powdered sugar. If you want the glaze to be thinner, add additional milk. This all depends on your preference.

Notes

This cake can be stored covered at room temperature for about 3 days. 

Ingredient Swaps: 

You can swap the almond flour for all-purpose flour. 

You can swap the almond milk for regular milk or even orange juice. 

You can swap the sour cream for plain yogurt, dairy free yogurt or greek yogurt.