Cranberry Almond Streusel Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
1½ cups all-purpose flour
02 -
¾ teaspoon baking powder
03 -
¾ teaspoon baking soda
04 -
¼ teaspoon salt
05 -
6 tablespoons unsalted butter, softened
06 -
⅔ cup granulated sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
1¼ teaspoons almond extract
10 -
⅔ cup sour cream (thick sour cream is best)
11 -
2 tablespoons milk
12 -
2 scant cups fresh cranberries
→ For the Almond Topping
13 -
3 tablespoons unsalted butter, softened
14 -
⅓ cup granulated sugar
15 -
3 tablespoons all-purpose flour
16 -
⅛ teaspoon almond extract
17 -
½ cup sliced almonds
→ For the Icing
18 -
⅓ cup powdered sugar
19 -
1½ teaspoons milk
20 -
1 drop almond extract
# Instructions:
01 -
Preheat oven to 350°F (175°C). In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
02 -
Using a hand mixer or stand mixer fitted with the paddle attachment, beat 6 tablespoons butter and ⅔ cup sugar for several minutes, until the mixture is creamy and well combined.
03 -
Add the eggs, vanilla extract, and almond extract to the butter-sugar mixture. Beat until combined, scraping the sides of the bowl as necessary to ensure even mixing.
04 -
Add half of the dry ingredient mixture to the butter mixture and beat until just combined. Add the sour cream and 2 tablespoons milk, beating until incorporated. Beat in the remaining dry ingredients, being careful not to overmix.
05 -
Add the fresh cranberries to the batter and use a rubber spatula to gently fold them in, distributing them evenly throughout the batter.
06 -
Grease a 9×9 square baking pan or 8×11 rectangular baking pan. Pour the cake batter into the prepared pan and smooth the top with a spatula.
07 -
In a medium bowl, combine the softened butter, sugar, flour, and almond extract for the topping. Use a fork to stir and mash the butter into the dry ingredients until crumbly. Add the sliced almonds and mix until evenly combined.
08 -
Sprinkle the almond topping evenly over the cake batter. Bake for 30-40 minutes (begin checking at 30 minutes), until a toothpick inserted into the center comes out clean. If the top starts to get too dark, tent with foil. The cake should be golden around the edges when done.
09 -
Place the cake pan on a wire rack and allow it to cool completely before adding the icing.
10 -
In a small bowl, whisk together the powdered sugar, milk, and a drop of almond extract until smooth. Adjust the consistency as needed by adding more powdered sugar to thicken or more milk to thin. Drizzle the icing over the cooled cake.
# Notes:
01 -
To properly measure flour, fluff the flour with your measuring cup, scoop a heaping portion, then level it off with the back of a knife.
02 -
If using a 9×9 pan, the cake will be slightly thicker and take approximately 35-40 minutes to bake. For an 8×11 pan, baking time is closer to 30-35 minutes.
03 -
Do not try to use an 8×8 pan for this recipe as there will be too much batter, causing the edges to dry out before the center is cooked.