Cranberry Almond Breakfast Cake

5 from 6 votes

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.

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast or Brunch, Dessert

Cuisine: American

Keyword: almond, breakfast cake, cake, cranberry

Servings: servings

Calories: 425kcal

Author: Tricia

Ingredients

2 ¼ cups all-purpose flour divided (284g)
½ teaspoon salt
2 teaspoons baking powder
4 ounces unsalted butter room temperature (113g or 1/2 cup)
1 cup granulated sugar (222g)
2 large eggs room temperature
½ teaspoon vanilla extract
1 teaspoon almond extract
½ cup buttermilk well shaken (4oz)
2 cups fresh cranberries rinsed and spread on a paper towel to dry
3.5 ounces almond paste frozen (I used Odense Almond Paste) grated using the large-hole side of a box grater (½ of a 7 ounce package)
1 ½ teaspoons coarse sugar for sprinkling

Instructions

Preheat oven to 325°F. Lightly grease and flour an 8-inch springform pan, set aside.
In a small bowl combine 2 cups of flour, salt and baking powder. Set aside.
In the bowl of a stand mixer combine the butter and granulated sugar. Beat on medium until light and fluffy, scraping down the sides as needed.
Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extracts and blend until combined. Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add ⅓ of the buttermilk and blend until smooth. Repeat adding ⅓ of the flour and ⅓ 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 ¼ 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°F preheated oven for 55-60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.

Notes

DIY sugared cranberries recipe found HERE

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition