Description
Almond Cranberry Pound Cake is a moist and buttery loaf studded with tart cranberries and enriched with the nutty flavor of almonds, perfect for the holidays or a cozy treat year-round.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 1 cup fresh or frozen cranberries (if frozen, do not thaw)
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the almond and vanilla extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture alternately with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the cranberries and sliced almonds.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Dust cranberries with a little flour before folding them into the batter to prevent sinking.
- For extra almond flavor, sprinkle more sliced almonds on top before baking.
- This cake freezes well when tightly wrapped.
- You can drizzle a simple glaze of powdered sugar and milk over the cooled cake for added sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg