Ingredients
Method
Step-by-Step
- Heat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line the bottom with parchment, leaving enough parchment overhang to help lift the cooled cake.
- Whisk the flour, baking powder, baking soda, and fine salt together in a medium bowl. This distributes the leavening ingredients evenly before they are added to the wet mixture.
- Beat the softened butter and granulated sugar in a separate large bowl for 2–3 minutes, until light and creamy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla and almond extracts.
- Add the dry ingredients in two or three additions, alternating with the sour cream. Mix only until the ingredients are combined so the finished cake stays soft and tender.
- Gently fold the cranberries into the thick batter. Use a spatula and stop as soon as the berries are distributed to avoid crushing them or overmixing the batter.
- Spread the batter evenly into the prepared pan. Scatter the sliced almonds over the surface, then sprinkle with the coarse or turbinado sugar.
- Bake for 45–55 minutes, checking the center with a toothpick. The cake is ready when the center is set and the toothpick inserted into the cake portion comes out clean or with a few moist crumbs.
- Cool the cake in the pan for at least 20–30 minutes before slicing. Cut into approximately 9 squares and serve warm or at room temperature.
Notes
Fresh cranberries provide the best texture, but frozen cranberries may be used without thawing; the cake may need several additional minutes in the oven. Do not overmix after adding the flour. If the almonds darken before the center is finished, loosely cover the pan with foil. Full-fat sour cream gives the moistest crumb and best structure.