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.
- Category: dessert, brunch
- Cuisine: American
- 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