Cranberry Almond Cake

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Course Baked, Breakfast, Dessert
Cuisine American
Keywords Gluten Free, Vegetarian
Difficulty Easy
Servings 8 people
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Inspiration

A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

This recipe was inspired by a gooseberry, almond, and spelt cake from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry - one of my absolute favorite cookbooks. However, where I live, gooseberries are often hard to find and I wanted to try my hand at a gluten free version, so I modified the recipe to use cranberries instead of gooseberries, which are similarly tart, and replaced the spelt flour with amaranth flour, which has a similarly nutty flavor to spelt. The cake is still delicious with gooseberries, however, if you can find them. The cranberries make it a perfect fall recipe or even a good addition to Thanksgiving desserts.
Servings: 8 people
Calories: 386kcal

Ingredients

  • 8 Tbsp (1 stick) unsalted butter
  • 2/3 cup packed light brown sugar
  • 3 extra large eggs
  • 1/2 cup amaranth or millet flour
  • 3 Tbsp all-purpose gluten-free flour
  • 3/4 cup almond flour
  • 1 1/2 tsp aluminum free baking powder
  • 2 1/3 cups fresh cranberries
  • 1/8 cup pure maple syrup
  • 1/8 cup brown sugar
  • 1/3 cup sliced almonds

Instructions

  • Preheat the oven to 375°F. Line a 9-inch springform cake pan with parchment paper and butter the paper and the sides of the pan all the way to the top.
  • With an electric mixer, beat the butter and light brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  • Fold in the amaranth/millet flour, the all-purpose flour, the almond flour, and the baking powder using a large spoon until well combined.
  • Toss the cranberries with the maple syrup and brown sugar. Fold 2 cups of thee prepared cranberries into the cake batter, being careful not to crush them. Pour the batter into the prepared cake pan. Spread the remaining cranberries over the top of the cake.
  • Bake for 20 minutes. Remove and sprinkle the cake with the sliced almonds. Return the cake to the oven for another 10 minutes, or until an knife inserted into the center comes out clean.
  • Let cool in the pan, then remove the springform ring. Serve room temperature or just slightly warmed.

Nutrition

Calories: 386kcal | Carbohydrates: 40g | Protein: 8g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 91mg | Sodium: 102mg | Potassium: 157mg | Fiber: 5g | Sugar: 26g | Vitamin A: 456IU | Vitamin C: 4mg | Calcium: 162mg | Iron: 2mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!