Description
Cranberry Sour Cream Almond Cake is a flavorful grain free almond cake that tastes just like favorite sour cream coffee cake, but healthier.
Ingredients
Units
Scale
Cake
- 3 eggs, room temperature
- 1/2 cup sour cream, light sour cream or plain Greek yogurt
- 1 ripe medium-sized banana (6–7 inches long)
- 2 cups fine blanched almond flour
- 1/2 cup to 2/3 cup coconut sugar or brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Pinch of ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons apple cider vinegar
- 1 cup cranberries, divided + plus extra for topping (See notes for substitutes)
- Powdered sugar or Swerve sugar substitute, for sprinkling
Glaze (optional):
- 2 Tablespoons butter or refined coconut oil
- 1 Tablespoon maple syrup
- 1 cup powdered sugar or Swerve powdered sweetener
- 1/2 teaspoon pure vanilla extract
- 1 Tablespoon lemon juice
Instructions
- Preheat oven to 350°F. Line an 8 or 9-inch cake pan with parchment paper. Grease the sides of the pan.
- In a large bowl, blend the eggs, sour cream and banana with a hand mixer or place all ingredients in a blender.
- In another large bowl, whisk together the almond flour, coconut sugar, baking soda, baking powder, salt and cinnamon.
- Pour the wet ingredients into the dry ingredient bowl and combine until smooth.
- Gently add in vanilla and apple cider vinegar. Do not over-mix.
- Fold in 3/4 cup cranberries.
- Pour batter into prepared pan. Sprinkle 1/4 cup cranberries on top of the batter.
- Bake for 30 minutes or until toothpick inserted into the center comes out clean. If cake is not done after 30 minutes, cover with foil and bake an additional 5-8 minutes.
- Allow cake to cook while preparing the glaze.
GLAZE and TOPPING:
- In a small saucepan, whisk together butter, maple syrup and powdered sugar on low heat. Add vanilla and lemon juice and whisk again until smooth.
- Pour the glaze over the cranberry cake. It’s best to do this right away as the glaze will harden as it sets/cools. (See notes for make ahead option).
- 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 the fridge for up to 5 days.
Notes
Cranberry Substitutions – Tart pitted cherries, raspberries, or blackberries can be substituted. These berries make for a lighter spring/summer brunch cake.
Serving Tip – If preparing this cake ahead of time and serving later, don’t top with the maple glaze. Instead, store the glaze in a jar in the fridge. Reheat/melt the glaze and pour onto the cake before serving.
Storage – This cake (unglazed) freezes well for up to 3 weeks.
Estimated Nutrition for one slice with glaze, using coconut sugar. Use a sugar substitute for a lower sugar option.
- Prep Time: 10
- Cook Time: 40
- Category: dessert, brunch
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 19g
- Fat: 15g
- Saturated Fat: 3.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8.5g
- Cholesterol: 70mg
