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This moist, golden cake hides a double layer of cranberry sauce and a sprinkling of almonds. It's a lovely cake for Thanksgiving breakfast; and makes a satisfying autumn dessert, as well. This recipe comes from our James Beard award-winning best-seller,The King Arthur Flour Baker's Companion.

At a glance

Prep
Bake
Total
Yield
1 cake, 14 to 16 servings

Ingredients

Choose your measure:

Cake

  • 1/2 cup (8 tablespoons) butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk or yogurt (low-fat is fine)
  • 1 teaspoon almond extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 cup whole berry cranberry sauce
  • 1/2 cup blanched slivered or sliced almonds, toasted (See "tips", below.)

Glaze

  • 3/4 cup (3 ounces) confectioners' sugar or glazing sugar
  • 2 tablespoons milk
  • 1/2 teaspoon almond extract

Instructions

  1. Preheat the oven to 350°F. Grease and flour a 10-cup (9" to 9 1 /2") tube pan or bundt-style pan.
  2. In a large bowl, beat the butter and sugar until smooth.
  3. Beat in the eggs, then the buttermilk or yogurt and almond extract.
  4. Scrape the sides and bottom of the bowl, and beat briefly again, to make sure everything is well combined.
  5. Add the baking powder, baking soda, flour, and salt, stirring just to blend.
  6. Spoon half of batter into the prepared pan. Spread half of cranberry sauce evenly atop the batter, then spread remaining batter over that. Top with remaining cranberry sauce, and sprinkle toasted almonds evenly over sauce.
  7. Bake the cake for 55 minutes, tenting it with foil for the final 15 minutes. When it's done, a cake tester inserted into the thickest part will come out clean, and the top will spring back when you press it gently.
  8. Remove the cake from the oven, and cool it in pan for 5 minutes. After 5 minutes, turn it out of the pan onto a rack set over a piece of parchment, and stir together the glaze ingredients.
  9. Drizzle the thin glaze over the warm cake. Let the cake cool completely before serving (or serve it warm, if you don't mind it crumbling a bit!)
  10. Store, covered, for up to 5 days on the counter, or freeze for up to 3 months.