Almond Cranberry Cake

Ingredients

Cake:

• 1 1/2 cups all purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2/3 cup sour cream
• 2 tablespoons milk
• 1 1/2 cups fresh cranberries

Almond Topping:

• 3 tablespoons unsalted butter softened
• 1/3 cup granulated sugar
• 3 tablespoons all purpose flour
• 1/8 teaspoon almond extract
• 1/2 cup sliced almonds

Icing (optional):

• 1/3 cup powdered sugar
• 1 1/2 teaspoons milk
• drop almond extract

Instructions

Cake:

• heat up kitchen appliance to 350°F. in an exceedingly massive bowl, mix flour, leaven, saleratus, and salt. Set aside.

• employing a hand mixer or stand mixer fitted with the paddle attachment, beat vi tablespoons butter and 2/3 cup sugar for many minutes, till creamy and well combined. Add eggs, vanilla and flavoring. Beat till combined, scraping the perimeters of the bowl as necessary.

• Add half the dry ingredients to the butter mixture. Beat till simply combined. Add the cream and a pair of tablespoons milk, beating till combined. drill in the remaining dry ingredients. Add the cranberries and use a rubber spatula to carefully fold them into the batter.

• Grease a 9x9 sq. baking pan. Pour the batter into the pan and swish the highest. build topping.

Topping:

• mix butter, sugar, flour, and flavoring. Use your fingers to figure the butter into the dry ingredients. Add the sliced almonds and blend till combined. Sprinkle prime|the highest}ping over the top of the cake batter. Bake for 25-30 minutes, till a strip inserted into the middle comes out clean. Place the cake pan on a wire rack to chill.

Icing:

• Whisk all icing ingredients. change the consistency as necessary by adding additional granulated sugar or milk. Drizzle over the highest of the cake.