Cranberry Orange Almond Cake is a great coffee cake or holiday cake for potlucks and parties! Can be made with fresh, frozen, or dried cranberries.
It’s no secret that I like sweet things; there’s a baby in my belly and she looooves sugar. As a result of that, cranberry orange almond cake is now a favorite weekend (breakfast) and holiday treat for us, especially Christmas and Thanksgiving. I use greek yogurt in this recipe, so the Mancub argued that it’s healthy and eats it for breakfast.
I like to make this cake with fresh or frozen cranberries in it, but you can definitely used dried cranberries, you just need to make sure you rehydrate the cranberries first. Dried cranberries also usually have sugar or corn syrup added to them, so you might want to use less sugar in the cake recipe if you decide to use dried cranberries. I would reduce the sugar by 1/4 cup, but I haven’t tested this recipe with dried cranberries. 
How do you rehydrate dried cranberries?
- Measure out desired amount of dried cranberries into heat-safe mixing bowl. 3/4 cup dried cranberries would equal about 1 cup fresh cranberries in a recipe.
- Pour boiling water over dried cranberries until covered.
- Wait 15-20 minutes before using in recipe.
Can I halve this recipe?
Sure can! For this recipe I use a 9X13 baking dish, but if you don’t have two oranges or enough cranberries make sure you use a 9×9 baking dish and divide ingredients in half. Follow instructions and bake at 350 F for 30-35 minutes, or until inserted toothpick comes out clean.
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Need ideas for more Christmas treats?
Cranberry Orange Almond Cake
Cranberry Orange Almond Cake is a great coffee cake or holiday cake for potlucks and parties! Can be made with fresh, frozen, or dried cranberries.
Ingredients
Cake Batter:
- 1-1/2 cups (2.5 sticks) butter, softened
- 1-1/2 cups white granulated sugar (use only 1-1/4 cup if using rehydrated dried cranberries)
- 4 eggs
- 2 teaspoon vanilla
- 3 teaspoons almond extract
- 1 cup plain greek yogurt (or sour cream)
- 1/2 cup fresh orange juice (juice of 2 oranges)
- 1 teaspoon salt
- zest of 2 oranges, about 3 teaspoons
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 cups frozen or fresh cranberries, or about 2.25 cup dried cranberries rehydrated
Almond Sugar Topping:
- 1/2 cup butter, softened
- 2/3 cup granulated white sugar
- 1/2 cup all purpose flour
- 1 cup sliced almonds
- 1/4 teaspoon almond extract
Orange Glaze
- 3 Tablespoons orange juice concentrate, thawed
- 1/2 teaspoon vanilla
- 1 cup powdered sugar
Instructions
Preheat the oven to 350 F. Prepare 9X13 baking dish with baking spray.
In stand mixer with paddle attachment, cream together butter and sugar for 2 minutes until fluffy. Add eggs one at a time, mixing well. Add in vanilla, almond extract, greek yogurt, salt, zest of one orange, and orange juice and mix well.
In separate bowl combine flour, baking powder, and baking soda. Add to wet ingredients and mix until just combined and all flour pockets are gone, careful not to overmix. Spread into prepared 9X9 baking dish.
In small bowl combine ingredients for Almond Sugar Topping, mixing well. Sprinkle over cake batter evenly. Bake at 350 for 40-45 min, or until inserted toothpick comes out clean. Allow cake to cool for 15-20 minutes.
While cake is cooling, combine ingredients for Orange Glaze, and mix until smooth. Drizzle over cake evenly. Enjoy!
Recipe Notes
May be stored covered at room temperature for 2-3 days.
If using dried cranberries:
- Measure out desired amount of dried cranberries into heat-safe mixing bowl. 3/4 cup dried cranberries would equal about 1 cup fresh cranberries in a recipe.
- Pour boiling water over dried cranberries until covered.
- Wait 15-20 minutes before using in recipe.
If you choose to halve this recipe, simply use a 9x9 baking dish and divide ingredients in half. Follow instructions and bake at 350 F for 30-35 minutes, or until inserted toothpick comes out clean.
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