Cranberry Almond Breakfast Cake ~ Lightly sweet, moist and delicious, this easy treat is perfect as a breakfast (coffee) cake, a light dessert after lunch or an anytime snack cake.
Are you having out-of-town company for Thanksgiving? Do you have every bedroom, nook and cranny filled with your favorite relatives? Sounds like fun! But I think you’re going to need this recipe because it’s perfect as a breakfast (coffee) cake, snack cake, light dessert after lunch or even a midnight nibble. Your guests will be hungry and this deliciously moist, lightly sweet cake will fit into any menu and it’s so easy to make!
Cranberries are at their best right now so they’re fresh and tart and bursting with flavor.
Just for fun I added sugared cranberries on top. We all loved this cake and I can attest that eaten slightly warm, it is amazing. I love a cake that’s not cloyingly sweet and especially love one where the fruit retains its natural robust flavor.
Grated almond paste gives this cake a distinct flavor and a moist texture while not overpowering the cranberries. Did I mention that it’s wonderfully delicious?
Cranberries are a delicious fruit and because they’re light and not very dense, they don’t sink to the bottom of the cake. Enjoy!
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- 1 cup granulated sugar
- 4 ounces unsalted butter, room temperature (1 stick)
- 2 large eggs room temperature
- 1 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 3.5 ounces almond paste frozen (I used Odense Almond Paste) grated using the large-hole side of a box grater (1/2 of a 7 ounce package)
- 2 1/4 cups unbleached all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh cranberries, rinsed and spread on a paper towel to dry
- 1/2 cup buttermilk, well shaken
- 1 1/2 teaspoons coarse sugar for sprinkling
- Preheat oven to 325 degrees.
- Lightly grease and flour an 8-inch springform pan, set aside.
- In a small bowl combine 2 cups of flour, salt and baking powder.
- In the bowl of a stand mixer combine the butter and granulated sugar. Beat on medium for 3-4 minutes, scraping down the sides as needed, until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extracts and blend until combined. Add 1/3 of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add 1/3 of the buttermilk and blend until smooth. Repeat adding 1/3 of the flour and 1/3 of the buttermilk until both are incorporated. Remove the bowl from the mixer.
- In the small bowl used for the flour, add the cranberries and remaining 1/4 cup flour. Gently toss together to coat. Set aside.
- Using a rubber spatula, add the grated almond paste until combined. Gently fold the cranberries and any extra flour into the batter taking care not to rupture the cranberries.
- Pour the batter into the prepared pan and spread evenly. Sprinkle with the coarse sugar and bake in a 325 degree preheated oven for 55-60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.
To make the sugared cranberries combine 1/4 cup of granulated sugar and 1/4 cup water in a small saucepan. Heat on medium until the sugar is dissolved. Remove from the heat and add about 1 cup fresh cranberries and gently stir to coat. Allow the cranberries to rest for a minute or two then drain using a small colander or remove with a slotted spoon. Place the sticky cranberries on a cooling rack taking care to separate them. Air dry for about 1 hour then toss one or two at a time in a small bowl with 1 tablespoon coarse or granulated sugar. Return to the rack to dry. Refrigerate until ready to use.
I’ve enjoyed baking with almond paste this past year and also love these delicious Cranberry Almond Scones.
I bought a turkey breast and have all the fixings ready to go later this week. We’re looking forward to some family time! Thanks so much for stopping by – I hope you all have a blessed Thanksgiving.
Tricia
I wish I would have seen this before I made my cranberry cake a short while ago. I would have loved to have made the sugared cranberries! So pretty, Tricia!
Thank you Susan – hope you had a lovely Thanksgiving!
That is one good looking cake and I’m definitely going to make it when I come home. Almond paste and cranberries are my favorite and I love the way you put it all together. Have a wonderful Thanksgiving.
Thank you Gerlinde – Hope you have a wonderful Thanksgiving too:) Safe travels!
This is stunning and I just LOVE cranberries, I be this smell amazing while baking!
Thank you Diane – I can tell you love cranberries with all your wonderful recipes lately – I was inspired!
I am on a bit of a almond fix at the moment so this is perfectly times. Beautiful cake Tricia.
Have a beautiful day.
🙂 Mandy xo
You too Mandy!
A pastry chef once told me that marzipan or almond paste was his secret weapon in baking! I bet he would love this 😀
I love baking with it Lorraine – thanks so much for stopping by!
What a beautiful Cake! I love how you used buttermilk in the recipe, we need to find more uses for buttermilk. And, as always – your photos are unsurpassed! Thanks for another delicious dessert idea! Have a wonderful Thanksgiving Tricia! All the best…xo Anna and Liz
You are both lovely, sweet ladies and I appreciate you very much! Hope you and your families have a terrific Thanksgiving.
This cake is off the charts beautiful, Tricia and such great photos! This is my kind of cake. Love the added almond paste. Have a great Thanksgiving!!
Thank you Jennifer 🙂 We are looking forward to some family time. Hope you didn’t get too much snow!
I love a delicious cake like this. Anything with almond paste promises to be good. I love the combination of the cranberry with almonds and the sugared cranberries are such a special touch. Hope you have a very wonderful Thanksgiving!!
I think you would it Monica. My husband was upset when I gifted most of it to our son and daughter-in-law. He really loved it and I know I will make it again. Love that almond past! Happy Thanksgiving.
ahhh, sometimes just your photo’s melt my cold and stoney heart! This cake looks glorious! Love the simplicity and the texture is divine. Have a great Thanksgiving!
Thank you very much Dom. You are incredibly sweet!
What a stunning cake! The sugar coated cranberries make it so beautiful and festive, Tricia.
Thanks Angie! It was fun to make and easy to eat 🙂
This is beautiful, Tricia! I adore cranberry cakes and this one sounds perfect. Have a wonderful Thanksgiving!
Thank you Mary – you too! Thanks so much for stopping by!
This cake DOES look HEAVENLY, Tricia! You have made it look SO BEAUTIFUL with the sugared cranberries on top!!! WOW!!! HAPPY THANKSGIVING TO YOU & YOURS!!!!!!!!!!!!!!!!!!!!!!!!!! 😉
And to you too Becky! Blessings 🙂
Hi Tricia, what a special cake, last year was the first time I baked with almond paste and really loved the flavor.
I love it too Cheri – hope you have a wonderful Thanksgiving!
Oh wow, what a simple and yet beautiful dessert! I just love the sugared cranberries, it’s such a nice touch to add to the cake. Well done!
Thank you so much Oana – hope you have a wonderful Thanksgiving 🙂
That top shot is a killer! I can’t wait to try this, maybe for Thanksgiving morning…I love cranberries and this cake looks spectacular! Thanks for sending in your Reader’s Recipe — it’s up on the blog today <3
Thanks Sue – this is your kind of cake 🙂 everybody loved it and sorry to say it is already gone. Wish I had taken a bigger slice for myself! Guess I’ll have to make it again. Heading over to read your new post now!
This is so pretty Tricia and sound fabulous! Love those sugared cranberries on top too. I love almond paste and almond extract also, to me the almond flavor makes things taste so “gourmet”. Hope you have a wonderful Thanksgiving. I’m thankful for you and your beautiful blog. I’m making your duchess potatoes today for a special birthday celebration, thanks!
Thanks so much Chris – I just adore almond flavoring so this cake is super special. Hope you love the Duchess potatoes – they are so fun to make and eat.