Ingredients
Cake:
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2/3 cup sour cream
- 2 tablespoons milk
- 1 1/2 cups fresh cranberries
Almond Topping:
- 3 tablespoons unsalted butter softened
- 1/3 cup granulated sugar
- 3 tablespoons all purpose flour
- 1/8 teaspoon almond extract
- 1/2 cup sliced almonds
Icing (optional):
- 1/3 cup powdered sugar
- 1 1/2 teaspoons milk
- drop almond extract
Instructions
Cake:
- heat up kitchen appliance to 350°F. in an exceedingly massive bowl, mix flour, leaven, saleratus, and salt. Set aside.
- employing a hand mixer or stand mixer fitted with the paddle attachment, beat vi tablespoons butter and 2/3 cup sugar for many minutes, till creamy and well combined. Add eggs, vanilla and flavoring. Beat till combined, scraping the perimeters of the bowl as necessary.
- Add half the dry ingredients to the butter mixture. Beat till simply combined. Add the cream and a pair of tablespoons milk, beating till combined. drill in the remaining dry ingredients. Add the cranberries and use a rubber spatula to carefully fold them into the batter.
- Grease a 9x9 sq. baking pan. Pour the batter into the pan and swish the highest. build topping.
Topping:
- mix butter, sugar, flour, and flavoring. Use your fingers to figure the butter into the dry ingredients. Add the sliced almonds and blend till combined. Sprinkle prime|the highest}ping over the top of the cake batter. Bake for 25-30 minutes, till a strip inserted into the middle comes out clean. Place the cake pan on a wire rack to chill.
Icing:
- Whisk all icing ingredients. change the consistency as necessary by adding additional granulated sugar or milk. Drizzle over the highest of the cake.
source http://recipetocooking.blogspot.com/2019/01/almond-cranberry-cake.html
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