This is a winter cake.
Let's discuss how food is "seasonal." I assure you that when I was in high school (and probably even in undergrad for a little bit), I had no clue that oranges and pears belong in winter while zucchini and corn belong in summer. Don't you just eat whatever the heck you want, when you want it? And how about the turkey sandwiches I consume every single day for lunch. Do they fall in a season? These are the questions I ponder.
But now after baking this cake, I can see how foods can fit into a certain season. This decadent almond cake made with dried cranberries and ginger took me back to being home for the holidays. Even though we're now leaving January, I can still reminisce about December, right? The almond cinnamon ginger streusel nestled in between the cake layers reminded me of eating those giant Pillsbury cinnamon rolls Christmas morning with my family, drinking coffee and snacking on berries. The powdered sugar even looks like a sweet dusting of snow covering the tops of the cake. If that doesn't scream wintertime, I don't know what will.
Behold, the cranberry ginger almond cake in all its sweet, almond-y, bundt cake glory.
This almond based cake has a small hint of fresh ginger, and if I ever remake this recipe, I would add even more to it! It added a nice spice to the cake. Speaking of ginger, this was my first time ever peeling and grating it. Who knew ginger was so hairy? Not I.
But anyways, back to the cake. The cranberries give a tart bite to counter the sweetness of the cake itself. And the sour cream added into the batter made this cake extra moist and rich. The first bites of this cake were amazing. Fresh out of the oven, this cake warmed up my heart. And there's plenty of it to share, just make sure to brew enough coffee for everyone who will want to grab a slice.
The recipe is below. Hurry and make it before spring!
Cranberry ginger almond cake
Lightly adapted from Food Network
Ingredients for the almond cinnamon ginger streusel:
- 1/2 cup slivered almonds
- 1/2 cup light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
Ingredients for the cake:
- 3/4 cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 2 tbsp freshly grated ginger
- 1 cup sour cream
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups cake flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 3/4 cup dried cranberries
- Preheat oven to 350 F. Grease a bundt pan and set aside.
- For the streusel, mix together the ingredients in a bowl with a fork. Set aside.
- In a large bowl, mix the oil with the sugar until well combined.
- Add the 2 eggs to the oil-sugar mixture, one at a time until well incorporated.
- Add the ginger, sour cream, vanilla extract, and almond extract to the mixture. Mix until well combined.
- In a medium bowl, mix together the cake flour, baking soda, baking powder, salt, and ground ginger.
- Add the dry ingredients to the wet ingredients. Mix until the batter is smooth. Carefully fold in the cranberries into the batter.
- Add 1/2 of the batter to the bundt pan and spread until even. Spread the streusel into an even layer on top of this cake layer. Finish by adding the second 1/2 of the batter to the pan, making sure that the batter is evenly distributed along the pan.
- Bake for 1 hour 10 minutes or until toothpick comes clean. Carefully invert the pan onto a plate or cake stand. Dust with powdered sugar if desired. Enjoy!
This cake makes winter not so bad.