Tis the season for holiday parties galore!
I love spending time with family and friends, especially this time of year when we are all huddled around tables brimming with Christmas brunch goodies and rows and rows of holiday treats.
These parties are usually “bring a dish to pass” affairs, and we all want to show up with something that people will enjoy.
Just yesterday after church, we gathered for brunch with friends from our small group and I brought this cake to share.
I’d never made this recipe before, but it sounded delicious when it came across my blog reader. I follow Budget-Bytes because she posts so many delicious and budget-friendly recipes. This one is no exception! Be sure to check out her site if you never have…you’ll be happy you did!
The biggest change I made to the original recipe was use coconut oil in place of about 1/3 of the butter called for. There wasn’t time to allow a full stick of butter to come to room temp from the fridge, so I just used what was left in the butter dish and subbed coconut oil (which tends to be soft or get soft quickly) for the remainder needed.
I think I’d do this again next time because the cake tasted so good, and I bet the hint of coconut enhanced the almond flavor already present.
The whole house smelled amazing while this cake was baking and I couldn’t wait to dig in to see if the taste would match the delicious aroma.
One bite was all it took to prove that it did. The moist, sweet yellow cake is perfectly contrasted with the tart fresh taste of the pretty red cranberries. Sweet almond flavor runs throughout the cake and is matched so beautifully with the warm flavor of toasted almonds on top.
Consider making this tasty treat for your next party. It’s a crowd pleaser!
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- 5 tbsp butter at room temperature
- 3 tbsp coconut oil at room temperature
- 1 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ tsp almond extract
- ½ cup milk
- 1¼ cups fresh cranberries, roughly chopped
- ⅓ cup sliced almonds
- Preheat the oven to 350 degrees.
- In a medium bowl, combine the flour and baking powder and mix thoroughly. Set aside.
- In a large bowl, beat the butter, coconut oil and sugar together with a mixer until they are light and fluffy (going from low to high speed). Add the eggs, vanilla, and almond extract and beat until the mixture is light and creamy (start on low speed and increase to high). Beat for at least one minute on high.
- Add half of the flour mixture and beat on low until it is fully incorporated. Add half of the milk and beat until fully mixed. Repeat with the second half of the flour and second half of the milk. When you're done mixing, the batter should be light and fluffy.
- Rinse the cranberries and chop them so that that each berry is at least cut in half. Fold the chopped cranberries into the cake batter. Spread the cake batter into a 9-inch pie plate greased with shortening or butter. Sprinkle the almonds over top and press them lightly into the cake batter.
- Bake for 30-35 minutes, or until the cake and almonds are lightly browned on top.