The concept is super simple, almond flavored white cake topped with fresh cranberries and almonds, but the flavor and presentation are nothing short of it. If you’ve never made a cake from scratch (in other words, not from a box), you might be surprised at just how easy it is. It literally took minutes. You don’t have to be “good” at baking to make this Cranberry Almond Cake, although you’ll probably want at least a basic hand mixer to help you get the light, fluffy texture going.

Cranberries are the new pumpkin. I want fresh cranberries in everything lately. I had half of a bag of cranberries stashed in the freezer and almost made a second batch of Cranberry Apple Baked Oatmeal, but then I decided I wanted something a little sweeter. So I threw together this super and visually stunning Cranberry Almond Cake.

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 cup butter
• 1 cup white sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 cup milk
• 6 oz fresh cranberries (about 1.5 cups)
• 1/3 cup sliced almonds

INSTRUCTIONS

In a medium bowl, stir together the flour and baking powder until very well combined. Set the flour mixture aside. set the oven to 350ºF.

In a large bowl, the butter and sugar together with a mixer until they are light and fluffy (start on low speed, then increase ). Add the eggs, vanilla, and almond extract and beat again until the mixture is very light and creamy in texture (start on low speed again, then increase to high. about one minute on high).

Add half of the flour mixture and beat on low until the flour is incorporated. Add half of the milk and beat until incorporated (it may look a little lumpy at first). Repeat with the second half of the flour and then with the second half of the milk. The end product should be a light, fluffy cake batter.

Rinse the cranberries and then roughly chop them so that that each berry is at least cut in half. Fold 1/2 of chopped cranberries into the cake batter. Spread the cake batter into a 9-inch pie plate coated with non-stick spray, the sprinkle the second half of the cranberries over top. Use your fingers to slightly the cranberry pieces down into the top of the batter. Sprinkle the almonds over top and press them lightly into the cake batter. Bake for 35 minutes, or until the cake and almonds are lightly browned on top.