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+ servings

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.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Breakfast or Brunch, Cake, Dessert
Servings: 8 servings
Author: Tricia


  • 2 1/4 cups unbleached all-purpose flour, divided
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 4 ounces unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1/2 cup buttermilk, well shaken
  • 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 (1/2 of a 7 ounce package)
  • 1 1/2 teaspoons coarse sugar for sprinkling


  • Preheat oven to 325 degrees 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.
  • 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.


DIY sugared cranberries recipe found HERE