Cranberry Sour Cream Almond Cake is a flavorful grain-free almond cake that tastes just like your favorite sour cream coffee cake, but healthier. Made with fresh cranberries, almond flour, sour cream, eggs, and a simple maple glaze. Every bite is moist and delish! Perfect for brunch or dessert and ready in under an hour.
I’m just going to bombard you with Holiday desserts this week. Gasp! I know, but don’t worry you can have you cake (ahem.. almond cake) and eat it too. Just make sure you sneak in some healthy dinner bowl recipes and you’re good. No struggling there!
Speaking of struggle. Um, the writing STRUGGGGGLE is real! Friends, I have a huge confession, rant, food for thought and I must get it out into words. Yes, all before we talk about this most heavenly Cranberry Sour Cream Almond Cake. Mmm k?
This year has been the year of “I have no words.” In other words. I have too much on mind (behind the scenes) to even write a post. After moving, writing a cookbook, and going through so many other personal dilemmas, my mind is mush. A mush/mash of all the emotions and trying to process it all. I’m sure many of you can relate.
Now throw that into the “trying to keep up with all the social media, google trends, industry changes” and I just want to wave a white flag. Surrender. My brain cannot keep up. The funny thing is, I have TONS of recipes I still haven’t shared all due to this writer’s block per se. Another reason why I’ve been updating old content (hello pumpkin bread from 2013), because not much has to be rewritten. But it does help refresh my SEO. GAH! I’m sorry. I haven’t been real.
All that to sayI ‘m going to give myself a little bit of grace and breathing room while we finish the holiday season and year. Writing what I can without overthinking. Creating and sharing recipes (along with making food look purrrdy) is still my number one therapy. It’s what I do to avoid writing. A new year is upon and I’m hoping to refresh my thinking, my brain, and focus on providing content for YOU! So if you’re still reading this, thank you. You get me. Hopefully.
Now, about this almond cake. Aka therapy baking session. It took me 3 attempts to figure out the best balance of sour cream, to cranberry, to almond flour ratio. But Lord have mercy it was worth it. Plus I secretly love the nerdy part of recipe testing. Hey, works better in the long run for you all, am I right? Now you can make it part of your holiday meal plan! Whether it be for Christmas Dinner, Brunch, or New Years. Yep, all your baking dilemmas solved. Said the over-exaggerated enthusiast!
Anyway, this Cranberry Sour Cream Almond Cake is very similar to coffee cake texture, except it is grain free and made with (mostly) unrefined sugars. HOOORAY!
Did I mention it’s also flipping delicious. Think of it as sour cherry meets cinnamon roll meets white cake type of flavor. Basically unreal. And dare I say it? Moist. Ugh, that word.
Okay okay, so here’s what you need to make Cranberry Sour Cream Almond Cake!
Organic sour cream (greek yogurt is substitutable)
1 ripe banana
2 cups fine almond flour
pinch of cinnamon
Coconut sugar and maple syrup
Apple cider Vinegar
Cranberries or other sweet tart fruit- Cherries, Raspberries, or blackberries if you don’t have fresh cranberries in season. Plus the raspberries make for a lighter a Spring/Summer Brunch cake.
Powdered sugar OOPS! Okay that’s not unrefined, but it goes with the maple glaze topping. Which I highly recommend. And you can always use Swerve sweetener to keep it healthy-ish. Just sayin….
Cranberry Sour Cream Almond Cake is a flavorful grain free almond cake that tastes just like favorite sour cream coffee cake, but healthier.
- 3 eggs (room temp if possible)
- 1/2 cup organic sour cream (light sour cream or greek yogurt is substitutable)
- 1 ripe banana ( see notes for best size)
- 2 cups fine almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp kosher salt
- pinch of cinnamon
- 1/2 cup to 2/3 cup coconut sugar (may substitute some with brown sugar or maple syrup)
- 1/2 tsp vanilla
- 2 tsp Apple Cider Vinegar
- 1 cup cranberries plus extra for topping. See notes for substitutes
- Powdered sugar or Swerve Sugar substitute for Sprinkling
- 2 tbsp butter (or refined coconut oil)
- 1 tbsp maple syrup
- 1 cup powdered sugar (or Swerve sweetener)
- 1/2 tsp vanilla
- 1 tbsp lemon juice
1. Preheat oven to 350F. Line an 8 or 9-inch cake pan with parchment paper. Grease the sides of the pan.
2. Blend the eggs, banana, sour cream in blender or beat with hand mixer. Place in a large bowl and set aside.
3. In another large bowl, combine your dry ingredients: Almond flour, baking soda/powder, salt, cinnamon, and coconut sugar (or brown sugar).
4. Pour your wet ingredients (eggs/sour cream) into the dry ingredient bowl and combine until smooth. Gently mixing.
5. Next add your vanilla and apple cider vinegar. Gently mix again. Not over mixing.
6. Fold in your cranberries. Keep 1/4 cup cranberries for topping. (See notes for other fruit options)
7. Pour batter into a 8 to 9 in lined/greased cake tin. Place extra cranberries on top.
8. Bake for 30 minutes, checking at 25 minutes to see progress.
9. If cake is not done in center after 30 minutes, cover with foil and bake an additional 5-8 minutes. Check to see if center comes out clean with toothpick after covered. Remove and let cool. While cooling, make your optional glaze.
FOR GLAZE and TOPPING:
1. Melt butter or oil and maple syrup in a medium sauce pan. Add powder sugar on low and whisk until smooth. Add remaining ingredients and whisk again until smooth.
2. Pour the glaze over the cranberry cake. It’s best to do this right away as it will harden after it sets/cools. (See notes for make ahead option)
3. Place a handful of remaining cranberries in a microwave safe bowl. Cook for 30-45 seconds until cranberries soften. Add slightly cooked cranberries and a sprinkle of powdered sugar on top of glazed cake.
Store glazed cake covered in fridge covered for up to 5 days. Freezes well for up to 3 weeks.
If you want to save this cake and serve later, don’t pour on the maple glaze. Instead, store the glaze in a jar in the fridge. Then reheat/melt and pour onto the cake before serving.
A small to medium ripe banana, 6- 7 inches, works best.
Cranberry Substitutions: This is cake works well with tart pitted cherries, raspberries, or blackberries if you don’t have fresh cranberries in season. The other berries make for a lighter a Spring/Summer Brunch cake.
Estimated Nutrition for one slice with glaze, using coconut sugar: For lower sugar option see ingredient list.
- Serving Size: 1 slice
- Calories: 290
- Sugar: 19g
- Fat: 15g
- Saturated Fat: 3.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8.5g
- Cholesterol: 70mg
Keywords: almond cake, cranberries, gluten free, grain free, vegetarian
See, pretty simple ingredients for what now is a pretty simple recipe. Phew! My job is done. And so is my writing for today.
Tell me, what do you when you can’t shut off your brain? I obviously bake and take pictures. Haha, now if only all of you were my neighbors, we’d have a feast!
January we will start back up with Nutrition Topics and focus. Promise! But for now, do me a favor. Make a Cranberry Sour Cream Almond Cake over the holidays. It will bring joy the table and warmth to my heart. Corny Cotter moment.