Wednesday, January 22, 2014

Cranberry Almond Bread

I had some cranberries and almonds left over from the holidays.

 So I decided to google recipes with cranberries and almonds and I found this Cranberry cake recipe on the Cocinando con Alena website and bingo - I had all of the ingredients.

This was a really easy recipe! Perfect for a December or January Brunch.


3 eggs

2 cups of sugar

3/4 cup unsalted butter (room temperature, cut into cubes)

1 teaspoon vanilla

2 cups flour

1 teaspoon salt

2 1/2 cups cranberries ( 12 ounce bag)

Nut topping:

1/2 cup unsalted butter

1/4 cup brown sugar

1 cup nuts (pecans, walnuts or almonds)


Preheat your oven to 350 degrees. Lightly grease a 10-inch springform pan.

In your stand mixer on high speed beat the eggs and sugar until the mixture is very smooth and increased in volume for 4 to 7 minutes using the whip attachment. Beat in the butter and vanilla for another 2 minutes.

Using a spatula fold in the flour, salt and cranberries. Pour the thick batter into the prepared pan.

Quickly make the nut topping by melting the butter in a small sauté pan. Stir in the brown sugar and nuts. Cook on medium low for a few minutes until each nut is coated with the sugar mixture.

Spread the nut mixture over the batter. And bake in the oven for 60  to 70 minutes.

Don't you love how the almonds are caramelized on top of the cake?

Cool the cake for 20 minutes - then run a knife around the inside edge of the pan and remove the cake ring.

Cool for 1 hour before serving. This is also a perfect snack with a cup of tea or coffee in the afternoon.