Name: Cranberry Almond Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 1 1/2 cups all-purpose flour ($0.20) (Source: 1 1/2 cups all-purpose flour ($0.20)); 1 1/2 tsp baking powder ($0.06) (Source: 1 1/2 tsp baking powder ($0.06)); 1/2 cup butter (salted, room temperature, $1.04) (Source: 1/2 cup butter (salted, room temperature, $1.04)); 1 cup white sugar ($0.32) (Source: 1 cup white sugar ($0.32)); 2 each large eggs ($0.54) (Source: 2 large eggs ($0.54)); 1/2 tsp vanilla extract ($0.14) (Source: 1/2 tsp vanilla extract ($0.14)); 1/2 tsp almond extract ($0.14) (Source: 1/2 tsp almond extract ($0.14)); 1/2 cup milk ($0.16) (Source: 1/2 cup milk ($0.16)); 6 oz fresh cranberries ((about 1.5 cups), $0.50*) (Source: 6 oz fresh cranberries ((about 1.5 cups), $0.50*)); 1/3 cup almonds (sliced, $0.66) (Source: 1/3 cup almonds (sliced, $0.66))

Get to know the ingredients

all-purpose flour ($0.20)

In the method: In a medium bowl, stir together the flour and baking powder until very well combined.

baking powder ($0.06)

In the method: In a medium bowl, stir together the flour and baking powder until very well combined.

butter (salted, room temperature, $1.04)

In the method: In a large bowl, beat the butter and sugar together with a mixer until they are light and fluffy (start on low speed, then increase to high).

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 8. Original quantities shown.

Estimating…

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How to make it

0 of 4 steps complete

In a medium bowl, stir together the flour and baking powder until very well combined. Set the flour mixture aside. Preheat the oven to 350ºF.
In a large bowl, beat the butter and sugar together with a mixer until they are light and fluffy (start on low speed, then increase to high). Add the eggs, vanilla, and almond extract and beat again until the mixture is very light and creamy in texture (start on low speed again, then increase to high. Beat for about one minute on high).
Add half of the flour mixture and beat on low until the flour is incorporated. Add half of the milk and beat until incorporated (it may look a little lumpy at first). Repeat with the second half of the flour and then with the second half of the milk. The end product should be a light, fluffy cake batter.
Rinse the cranberries and then roughly chop them so that that each berry is at least cut in half. Fold 1/2 of chopped cranberries into the cake batter. Spread the cake batter into a 9-inch pie plate coated with non-stick spray, the sprinkle the second half of the cranberries over top. Use your fingers to slightly poke the cranberry pieces down into the top of the batter. Sprinkle the almonds over top and press them lightly into the cake batter. Bake for 35 minutes, or until the cake and almonds are lightly browned on top.

Make room for Cranberry Almond Cake

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Bake for 35 minutes, or until the cake and almonds are lightly browned on top.

A little more help as you go

Fold at the stated step

Keep the folding step in the mixing sequence.

Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

A few questions you might have

What should I prepare first?

Set out the oven. Start with this step: In a medium bowl, stir together the flour and baking powder until very well combined.

Which preparation step should I plan for?

Mix and add the thickener at the steps specified.

What check should I look for as it cooks?

Bake for 35 minutes, or until the cake and almonds are lightly browned on top.

Is there another preparation step to plan for?

Keep the folding step in the mixing sequence.

Additional recipe notes

*Got a super deal on fresh cranberries at Aldi. $0.99 for a 12oz. bag!!

Cranberry Almond Cake

1. Prepare the thickener

2. Preheat as directed

3. Match the cuts in the method