Cranberry Almond Pound Cake
Delight your taste buds with this Cranberry Almond Pound Cake, a moist and buttery dessert that strikes the perfect balance between tangy and sweet. Bursting with juicy cranberries and the nutty aroma of sliced almonds, this loaf cake is elevated by the warm hints of almond and vanilla extracts. The addition of sour cream ensures every bite is tender and rich, while the golden crust offers a satisfying contrast. Perfect for holiday gatherings, brunches, or a cozy tea-time treat, this easy-to-make cake comes together in just 20 minutes of prep time. Dust it with powdered sugar for an elegant finish, and enjoy a slice of this flavorful dessert any time of the year!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 300 grams granulated sugar
- 4 pieces large eggs
- 1 teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
- 300 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 120 grams full-fat sour cream
- 150 grams fresh or frozen cranberries
- 50 grams sliced almonds
- 20 grams powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch (23x13 cm) loaf pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the almond extract and vanilla extract until evenly combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Gently fold in the cranberries and sliced almonds using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely.
Optionally, dust the top of the cake with powdered sugar before serving for a decorative finish.
Slice and enjoy your delicious Cranberry Almond Pound Cake with a cup of tea or coffee!
Nutrition Facts
Calories |
4861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.8 g | 336% | |
| Saturated Fat | 133.1 g | 665% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1304 mg | 435% | |
| Sodium | 2010 mg | 87% | |
| Total Carbohydrate | 587.9 g | 214% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 332.8 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 483 mg | 37% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1311 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
