Today’s recipe is a simple yet elegant Cranberry Cake made with Almonds and warm holiday spices. It will be the perfect end to your Christmas dinner! It can also be made without the garnish and glaze for a snack cake to be enjoyed any time of day throughout the holiday season.

a slice being lifted out of the cake

This post is sponsored by FAGE. I have been compensated for my time. All opinions expressed here are my own.

This cranberry studded cake is lightly sweet and spicy. The pink icing (which is colored naturally with cranberry juice) adds additional sweetness and a festive flair. To top it off I made a batch of sugared cranberries and rosemary to garnish it.

The cake batter is made with ground almond flour mixed into the flour mixture to give the cake richness and almond flavor. I then lightened it up with whipped egg whites to prevent it from being too dense. And for moisture and additional tangy richness I have also added a secret ingredient: FAGE sour cream!

Cranberry cake and a container of FAGE sour cream on a white table

Yep, you heard it here first, the folks at FAGE who bring us amazing high-quality Greek yogurt that we all know and love is now rolling out rich and creamy Sour Cream! And it came just in time for the holidays because, as I said, it is the secret ingredient for baked goods.

Sour cream is an often-overlooked ingredient in baking and it’s worth a second look. According to this article, the reason it makes cakes so great is that the acidity help to tenderize the gluten in the flour and make the crumb of the cake more fine.

I used the FAGE sour cream in place of butter in this batter (which saves about 1,200 calories) and only added two tablespoons of additional oil.

What I also love about the thickness of sour cream in this cake in particular is that it doesn’t thin out the batter too much, so that helps keep the cranberries from floating to the top of the cake as it bakes.

cranberry cake slice on a plate in front of the cake stand

How To Make This Cranberry Cake with FAGE Sour Cream

Before You Begin

It’s important to read the recipe through before you start. Time is of the essence once you start mixing your cake batter, so you’ll want to have a good idea of what is coming before you start. The cake batter is comprised of four parts:

  1. The dry mix
  2. The wet mix
  3. Whipped egg whites
  4. Milk

Start out by gathering all of your ingredients. You’ll also want to butter your springform pan and preheat the oven. The cake should be baked in the center of the oven, so make sure that the rack is set in the center.

Make Dry Mix First

Whisk together the flour, almond flour (I used superfine), baking powder, baking soda, salt, cinnamon and ginger. Almond flour tends to clump, so use your fingers to break any clumps you find.

Make Wet Mix with FAGE Sour Cream

Next, use your same whisk and another bowl to whisk the FAGE sour cream, egg yolks (you’ll need the whites in a minute so set them into another bowl), sugar, oil and almond extract.

Whip The Egg Whites

The whites beaten and then folded into the batter to lighten the batter naturally with air.

Whites won’t whip well if there is any trace of fat in the bowl, and that includes yolk. So use care when you separate your eggs. Also make sure your bowl and beaters are clean.

Beat the egg white until they hold soft peaks. Then set the mixture aside. From this point on this is where you’ll need to move quickly. As it sits, the whites will slowly start to deflate and some of the whites will become liquidy at the bottom of the bowl.

Mix The Batter

Add half of the dry mix to the wet mix and stir with a silicone spatula. It will be a little lumpy, but that’s okay.

Next add in the milk and stir to thin the batter out.

Add the remaining flour mixture and stir until it is incorporated. Note that this is not a really smooth cake batter.

Fold In Whipped Egg Whites and Fresh Cranberries

Fold in Egg Whites: Now add your whipped whites to the bowl of batter, and fold it into the batter in gentle sweeping strokes with the silicone spatula. Keep rotating the bowl and gently sweeping the spatula through the batter. Use long strokes across the bowl. Continue just until no white streaks of whites remain. Try not to overmix as this will work the air out of the batter.

Fold in Berries: Add in the berries using the same sweeping strokes, but this time, you’ll only need to fold three to 5 times. As you pour the batter out, the cranberries will continue to incorporate into the batter evenly and you really don’t want to beat the air out of the cake batter.

Add Batter to the Pan and Bake the Cake

  1. Pour the batter into the pan and scrape the bowl sides with the silicone spatula.
  2. Gently spread the batter out so that it is relatively smooth.
  3. Transfer the cake to the oven and let it bake for 40 minutes.
  4. To check if it is done, gently press your fingertips into the center of the cake. If the cake springs back you’ll know that it is set up.
  5. Next double check with a toothpick that the center is cooked through. No wet batter should come out on the toothpick. Just some moist crumbs.

Cooling the Cake

  • Set the pan on a cooling rack and let cool for 10 minutes.
  • Run a knife along the edges of the pan.
  • Remove the sides of the springform pan and let the cake cool completely. This is important if you’re going to glaze the cake.
  • If you’re serving this as a snack cake, you can eat it while still a little warm which is so lovely!

Sugared Cranberries and Rosemary

As I said, these are optional, but they really add a fancy festive flair if you’re serving this cake for a holiday dessert. So know that they take a while to dry, so you can make them before you bake the cake or while it is baking and cooling. The rosemary takes a while to dry completely, so don’t leave it to the last minute.

How To Make Sugared Cranberries and Rosemary

  1. Make the simple syrup and reduce it until it is thick and then remove it from the heat.
  2. Add the cranberries briefly and then take them out with a slotted spoon.
  3. Spread them out on parchment so they don’t touch and then let them dry for an hour.
  4. Do the same for the rosemary, but take care to separate the needles so they don’t clump up. Less is more for the syrup on the rosemary.
  5. Roll them one by one or a couple at a time in a shallow dish of sugar. Set them on a baking sheet lined with parchment to dry completely.

For more information about how to make Sugared Cranberries and Rosemary you can read more here.

Make The Cranberry Glaze

On its own, this cake is not terribly sweet. But the cranberry glaze really takes this from a snacking cake to a dessert cake. Plus the pink color is so festive and pretty! It is made with sifted confectioners sugar and unsweetened cranberry juice.

Unsweetened Cranberry Juice

Unsweetened cranberry juice is much stronger than cranberry cocktail. It is extremely tart and concentrated, and it adds bright pink color. If you can’t find it, you can use cranberry cocktail but note that it will yield a much less vibrant colored glaze.

If you buy a bottle of unsweetened cranberry juice for this cake and you’re looking for another way to use it, you can make this Spiced Maple Rum Punch.

Tips For Getting The Right Consistency

  • Note that this glaze starts to set up quickly, so you’ll want to wait until just before you’re ready to spread the glaze on the cake. So wait until the cake is cool to do this step.
  • It’s best to add the juice one tablespoon at a time, and test the thickness of the glaze. It is easy to make it too thin! You may need a little less or a little more.
  • Once it is added, whisk it for 1 minute to get rid of any clumps.

How To Glaze and Garnish The Cake

Pour all the cranberry glaze on at once because it sets up quickly

Pour the glaze into the center of the cake. Since it sets up pretty quickly, you’ll want it to go on all at once. So scrape out the bowl with a silicone spatula.

Use an offset spatula to spread the cranberry glaze over the cake.

Use an offset spatula to gently work the glaze over the surface of the cake, stopping just short of the edges. It is okay to allow it to spill over the edges. In fact you can intentionally lead it up to the edge where you want it to do so.

Let the glaze set up for several minutes before adding on the sugared cranberries and rosemary.

adding cranberries to the top of the cake

More Holiday Dessert Recipes

a table from overhead with cranberry cake and a spatulal

Make sure you check out FAGE’s website to learn more about their new sour cream and find out where you can buy it in your area.

Thanks so much for reading! For more cranberry recipes check out this round-up of more cranberry recipes to try this season. If you make this recipe, please come back and let me know by leaving a star rating and review. Happy Cooking! ~Katie 

cranberry cake from the side and a slice on the plate

Cranberry Cake

  • Author: Katie
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 5 hours
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


This festive Cranberry Cake with Almond and sugared cranberries and rosemary is a holiday worthy dessert. 



1 tablespoons butter, softened

1 cup all-purpose flour

½ cup almond flour

1 ½ teaspoons baking powder

1 teaspoons cinnamon

½ teaspoon ground ginger

½ teaspoon baking soda

½ teaspoon salt

1 cup FAGE Sour cream

2 large eggs, whites and yolks separated

¾ cup granulated maple sugar or white sugar

2 tablespoons avocado oil

¼ teaspoon almond extract

1/3 cup milk

1 ½ cups fresh cranberries

1 ½ cups confectioners sugar, sifted

3 to 4 tablespoons cranberry juice, preferably unsweetened

Sugared cranberries and rosemary, for serving *see tip


1.     Preheat oven to 350 degrees F. Generously coat a 9-inch spring-form cake pan with the softened butter.

2.     Whisk flour, almond flour, baking powder, cinnamon, ginger, baking soda and salt in another bowl. Use fingers to break up any clumps of almond flour.

3.     Whisk sour cream, sugar, oil, extract and the egg yolks in a medium bowl. Let sit for a couple minutes and whisk again.

4.     Whip egg whites with electric beaters on high until soft peaks form. Set aside.

5.     Stir half of the dry mix into the wet mix. Add milk and stir until smooth. Stir in the remaining dry mix. Fold the whites into the batter to lighten. Fold in cranberries. Pour into the prepared pan.

6.     Bake until the center of cake springs back when lightly touched, about 40 minutes. Test for doneness with a toothpick. Let cool 10 minutes. Run a knife along the edges of the cake and remove sides. Cool completely.  

7.     Whisk confectioner’s sugar with 3 tablespoons cranberry juice. If a thinner consistancy is desired add additional juice. Whisk until smooth and lump free, about 1 minute. Drizzle over the cooled cake and smooth with a spatula. Garnish with sugared cranberries and rosemary if desired. Slice into wedges and serve.


To Serve As a Snack Cake

Do not make the icing or sugared cranberries and rosemary and serve while still slightly warm. 

Tip To Make Sugared Cranberries and Rosemary

  1. Stir together1/2 cup sugar and 1/2 cup water in a saucepan. Bring to a simmer and reduce it for 1 to 2 minutes until it is slightly thickened and then remove it from the heat.
  2. Add the cranberries briefly and then take them out with a slotted spoon. Spread them out on parchment so they don’t touch and then let them dry for an hour. Do the same for the rosemary, but take care to separate the needles so they don’t clump up. Less is more for the syrup on the rosemary.
  3. Roll them one by one or a couple at a time in a shallow dish of sugar. Set them on a baking sheet lined with parchment to dry completely.

Make Ahead Tips

The glaze is best the day you’re serving it. The cake and sugared cranberries can be made a day ahead. Once the cake is totally cool, wrap it well in plastic wrap to keep it moist. The cranberries can be stored on a wire cooling rack loosely covered with plastic wrap. This will prevent them from becoming too wet.


  • Serving Size: 1/8 cake
  • Calories: 308
  • Sugar: 32 g
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Carbohydrates: 31 g
  • Fiber: 1 g
  • Protein: 5 g

Cranberry Cake