Cranberry, Orange and Almond Cake | Kitchen Runway

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Cranberry, Orange and Almond Cake | Kitchen Runway:

Cranberry, Orange and Almond Cake

Prep: 15 mins
Bake: 1 hour 25 mins
Yields: 1 10 inch round cake

Topping:

1 C sliced raw unsalted almonds
2 Tbs regular butter, melted
2 Tbs brown sugar

Cake:

2 C all purpose flour
1 tsp baking powder
¼ tsp salt
3 large eggs
2 C sugar
¾ C regular butter, melted and cooled
1 tsp pure vanilla
zest of 1 orange
juice of ½ orange
12 oz. fresh or frozen cranberries

Directions:

* Pre-heat oven to 300° F. Grease 10 inch spring form pan with butter.
* Topping: Combine almonds, butter and brown sugar in a bowl and refrigerate.
* Combine the flour, baking powder and salt in a bowl.
* Beat eggs and sugar in a large bowl on medium high speed until mixture is lighter in color and has increased in volume. About 5 minutes.
* Turn mixer to low and slowly add butter. Turn mixer to medium speed and beat for 2 minutes.
* Add vanilla, zest, and orange juice and stir.
* Slowly fold ½ C of the flour mixture at a time into the egg and sugar mixture.
* Add cranberries and stir gently to incorporate.
* Pour into pan and top with almond mixture. Bake on middle rack for 1 hour, then place a piece of foil on top of the cake to prevent burning and bake for another 25 minutes or until toothpick inserted into the center of the cake comes out clean.
* Cool cake in pan on cooling rack for 10 minutes and then remove pan and cool cake on cooling rack.

Enjoy!

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