Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Jerrelle tripled the almond in this not-so-sweet cake: almond flour, extract, and toasted slivers are all included. The cranberry and orange flavors that are also in the mix make this a great fall or winter cake when you want a seasonal sweet.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary

50 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Butter a 9-inch springform pan. Line bottom of pan with parchment paper. Butter the paper. Pat 1/4 cup sliced almonds about 1 1/2 inches up sides of pan.

  • In a food processor or blender combine cranberry sauce, cornstarch, and pinch kosher salt. Process until smooth. Press mixture through a fine-mesh sieve into a small bowl. Discard solids.

  • In a second small bowl whisk together flours, baking powder, and 1/2 tsp. salt.

  • In a large bowl whisk together 1 cup granulated sugar, the eggs, egg yolk, orange zest, and almond extract until well combined. Whisk in orange juice and melted butter. Add flour mixture; whisk just until combined.

  • Spread batter in prepared pan. Drop spoonfuls of cranberry mixture over batter. Sprinkle 1/3 cup sliced almonds over top. Sprinkle with remaining 2 tsp. granulated sugar.

  • Bake 30 to 35 minutes or until golden brown and a toothpick inserted near center comes out clean. Let cool completely in pan on a wire rack. Using a small sharp knife, loosen and remove sides of pan. Dust cake with powdered sugar before serving. Serves 8.

Nutrition Facts

398 calories; fat 15g; cholesterol 89mg; saturated fat 5g; carbohydrates 60g; mono fat 5g; poly fat 2g; insoluble fiber 2g; sugars 29g; protein 7g; vitamin a 364.7IU; vitamin c 8.8mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 45.6mcg; vitamin b12 0.2mcg; sodium 153mg; potassium 174mg; calcium 83mg; iron 1.4mg.