Imagine a cake that’s not just delicious, but also a celebration of fresh, seasonal flavors. This Cranberry Orange Almond Cake is exactly that. Picture layers of moist, citrus-infused cake dotted with bursts of sweet and tart cranberries, all topped with a crunchy almond crumble that adds the perfect textural contrast. It’s a symphony of flavors that will tantalize your taste buds and leave you wanting more. 

This recipe is not only incredibly delicious, but it’s also surprisingly simple to make. The cake itself is easy to whip up with everyday ingredients, and the homemade cranberry sauce adds an extra layer of depth and flavor without any extra fuss. Plus, the crunchy almond topping is the perfect finishing touch that takes this cake from ordinary to extraordinary.

In just a few simple steps, you can have a dessert that’s worthy of any special occasion. Whether you’re serving it to guests or enjoying it yourself, this Cranberry Orange Almond Cake is sure to be a hit.

Cranberry Orange Almond Cake with Homemade Touch

This Cranberry Orange Almond Cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and the homemade cranberry sauce adds an extra layer of depth and flavor. The crunchy almond topping is the perfect finishing touch.

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Ingredients

  

Cake:

• 1 cup homemade cranberry sauce recipe available on our website
• 130 g 1/2 cup unsalted butter, softened
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 2 large eggs
• Zest and juice of 1/2 orange
• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• 1/2 cup blanched almond flour or use natural almond flour for a deeper color

Topping:

• 2 tablespoons melted coconut oil
• 2 tablespoons brown sugar
• Zest of 1/2 orange
• 1 tablespoon almond flour
• 1/2 cup slivered or sliced almonds

Instructions

 

• Preheat oven to 360°F (180°C). Grease and line a springform pan.
• In a large bowl, cream together the softened butter, honey, and vanilla until light and fluffy.
• Beat in the eggs one at a time, followed by the orange zest and juice.
• Gradually add the sifted flour, baking powder, and almond flour, gently folding with a spatula until combined.
• Pour the batter into the prepared pan.
• Spoon dollops of the cranberry sauce over the batter and swirl it gently with a knife for a marbled effect.
• Bake for 30 minutes.
• While the cake bakes, prepare the topping by combining the melted coconut oil, brown sugar, orange zest, almond flour, and sliced almonds.
• Remove the cake from the oven and sprinkle the topping evenly over the top.
• Continue baking for another 30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool slightly in the pan before transferring it to a wire rack to cool completely.
• For the ultimate citrus experience, grate extra orange zest on top of the cake once it has cooled down. This adds a fresh, vibrant flavor and makes the cake even more visually appealing.
  

Video

Notes

• For an extra burst of orange flavor, add a tablespoon of orange liqueur to the batter.
• If you don’t have homemade cranberry sauce, you can substitute it with store-bought.
• To make the cake gluten-free, use gluten-free all-purpose flour and almond flour.
• This cake can be stored at room temperature for up to 3 days.

Author: Marzi

Course: Dessert

Cuisine: American

Keyword: Cranberry, Cranberry orange almond cake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag at @marzisgarden on Instagram and hashtag it #Marzis Garden

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