ALMOND CRANBERRY CAKE
A fluffy and
fluffy almond-flavored cake, filled with fresh cranberries and topped with a
streusel of butter and almonds. A delicious and comforting breakfast or dessert
for the holiday season.
INGREDIENTS
- 2 large eggs
- 1 1/2 tsp baking powder
- 1 cup white sugar
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/3 cup sliced almonds
- 1/2 cup butter (salted, room temperature)
- 1 1/2 cups all-purpose flour
- 6 oz fresh cranberries (about 1.5 cups)
INSTRUCTIONS
First, In a
medium bowl, mix the flour and yeast until a homogeneous mixture is obtained.
Set the flour mixture aside. Preheat the oven to 350 ° F.
Then, In a
large bowl, beat butter and sugar with a blender until light and fluffy (start
at low speed, then increase at high speed). Add the eggs, vanilla extract and
almond and mix again until the mixture is very light and creamy (start again at
reduced speed, then increase over high heat, beat about a minute on high heat).
Add half of
the flour mixture and beat gently until the flour is incorporated. Add half of
the milk and beat until it is incorporated (this may seem a bit lumpy at
first). Repeat with the second half of the flour and then with the second half
of the milk. The final product should be a light and fluffy paste.
Rinse the
cranberries and chop them coarsely so that each bay is at least cut in half.
Stir in 1/2 chopped cranberries in the cake batter. Spread the cake batter in a
9-inch pie pan covered with a non-stick spray, then sprinkle the second half of
the cranberries. With your fingers, lightly prick the cranberry pieces in the
top of the dough. Sprinkle the almonds and squeeze them lightly into the cake
batter. Bake for 35 minutes or until cake and almonds are lightly browned.
Happy
Cooking Time.
