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:
- Preheat oven to 350°F. In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat 6 tablespoons butter and 2/3 cup sugar for several minutes, until creamy and well combined. Add eggs, vanilla and almond extract. Beat until combined, scraping the sides of the bowl as necessary.
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Full Instructions : Click here