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Cake:<\/strong><\/p>\n\n\n\n 1 1\/2 C. flour Almond topping:<\/strong><\/p>\n\n\n\n 3 Tbsp. butter, softened Icing:<\/strong><\/p>\n\n\n\n 1\/ C. powdered sugar Cake:<\/strong><\/p>\n\n\n\n Preheat oven to 350 degrees. In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside. Using either a hand or stand mixer, beat 6 tablespoons of butter and 2\/3 cups of sugar for several minutes, until creamy and well combined. Add eggs, vanilla, and almond extract. Beat until combined, scraping the sides as needed. Add half the dry ingredients to the butter mixture. Beat until just combined. Add the sour cream and 2 tablespoons of milk, beating until combined. Beat in the remaining dry ingredients. Add the cranberries and gently fold into the batter. Grease a 9×9 square baking dish or a 8×11 rectangle baking dish. Pour the batter into the pan and smooth the top. Make the topping.<\/p>\n\n\n\n Topping:<\/strong><\/p>\n\n\n\n Combine the butter, sugar, flour, and almond extract. Use a fork to stir and mash the butter into the dry ingredients. Add the sliced almonds and mix until combined. Sprinkle the topping over the top of the cake batter. Bake for 30 to 40 minutes, until a toothpick inserted into the center of the cake come out clean. Place the cake pan on a metal rack to cool.<\/p>\n\n\n\n Icing:<\/strong><\/p>\n\n\n\n Combine all icing ingredients. Adjust the consistency as necessary by adding more powdered sugar or milk. Drizzle over the top of cake.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" The combination of almond and cranberry is a game changer for me. Not that orange and cranberry isn’t a delicious combo, but for me, the almond and cranberry take this cake to another level. The tartness of the cranberries with the velvetiness of the almond throughout the cake and icing, makes this cake hard to … <\/p>\n
3\/4 tsp. baking powder
3\/4 tsp. baking soda
1\/4 tsp. salt
6 Tbsp. butter, softened
2\/3 C. sugar
2 large eggs
1 tsp. vanilla extract
1 1\/4 tsp. almond extract
2\/3 C. sour cream, thick sour cream is best
2 Tbsp. milk
2 C. fresh cranberries<\/p>\n\n\n\n
1\/3 C. sugar
3 Tbsp. flour
1\/8 almond extract
1\/2 C. sliced almonds<\/p>\n\n\n\n
1 1\/2 tsp. of milk
drop of almond extract<\/p>\n\n\n\n
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