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
- 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.
- 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.
- 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.
To Freeze The Unglazed Cake
Wrap the cake tightly in plastic wrap and then foil and freeze for up to 3 months. Let thaw completely before topping with the glaze.
- 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