I made this cake for one reason and one reason alone: a few lingering bags of frozen cranberries were just begging to be used. My thought-process for the recipe was pretty simple. What to pair with the tart fruit? A sugary sweet crumble! And what would make the cake more texturally interesting? Almonds! The result was an incredibly moist, deeply flavorful cake (you can thank cinnamon, ground cloves, and almond extract for that). The treat won't last more than a few days in your kitchen–consider yourself warned.
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1/2 cup brown sugar
1/4 cup sifted all-purpose flour
4 tablespoons vegetable oil
1.5 teaspoons cinnamon
a pinch of salt
¼ cup blanched slivered almonds, lightly toasted and chopped
¼ teaspoon almond extract
¼ teaspoon vanilla extract
¼ cup fresh cranberries, coarsely chopped
1 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup sugar
3 tablespoons vegetable oil
1/2 cup milk
1 1/2 teaspoons vanilla extract
½ teaspoon almond extract
½ teaspoon cinnamon
1/8 teaspoon cloves
½ cup blanched almonds, lightly toasted and chopped
1 ½ cups fresh cranberries, coarsely chopped
1. Preheat the oven to 350 degrees. Lightly toast almonds on an un-greased cookie sheet until golden, stirring once, about 5 minutes. Remove and set aside. In small bowl combine topping ingredients, blending with fork until crumbly. Set aside.
2. Sift 1 1/2 cups flour with baking powder and salt into a bowl. Stir in cranberries and almonds.
3. In a medium bowl, beat together egg, 3/4 cup sugar, and oil. Add milk and vanilla.
4. Add the dry ingredients to the wet (do not over-mix).
5. Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle crumb mixture evenly over batter.
6. Bake at 375° for about 40 minutes or until cake tests done. Partially cool in pan on wire rack and slice.