Cranberry Sour Cream Almond Cake
Cranberry Sour Cream Almond Cake is a flavorful grain free almond cake that tastes just like favorite sour cream coffee cake, but healthier.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 eggs, room temperature
- 1/2 cup sour cream or plain Greek yogurt (room temperature if possible)
- 1 ripe medium-sized banana (6-7 inches long)
- 2 cups fine blanched almond flour
- 1/2 cup to 2/3 cup coconut sugar or brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Pinch of ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons apple cider vinegar
- 1 cup cranberries, divided + plus extra for topping (See notes for substitutes)
- Powdered sugar or Swerve sugar substitute, for sprinkling
- 2 Tablespoons butter or refined coconut oil
- 1 Tablespoon maple syrup
- 1 cup powdered sugar or Swerve powdered sweetener
- 1/2 teaspoon pure vanilla extract
- 1 Tablespoon lemon juice
Instructions
- 1
Preheat oven to 350°F. Line an 8 or 9-inch cake pan with parchment paper. Grease the sides of the pan.
- 2
In a large bowl, blend the eggs, sour cream and banana with a hand mixer or place all ingredients in a blender.
- 3
In another large bowl, whisk together the almond flour, coconut sugar, baking soda, baking powder, salt and cinnamon.
- 4
Pour the wet ingredients into the dry ingredient bowl and combine until smooth.
- 5
Gently add in vanilla and apple cider vinegar. Do not over-mix.
- 6
Fold in 3/4 cup cranberries.
- 7
Pour batter into prepared pan. Sprinkle 1/4 cup cranberries on top of the batter.
- 8
Bake for 30 minutes or until toothpick inserted into the center comes out clean. If cake is not done after 30 minutes, cover with foil and bake an additional 5-8 minutes.
- 9
Allow cake to cook while preparing the glaze.
- 10
In a small saucepan, whisk together butter, maple syrup and powdered sugar on low heat. Add vanilla and lemon juice and whisk again until smooth.
- 11
Pour the glaze over the cranberry cake. It’s best to do this right away as the glaze will harden as it sets/cools. (See notes for make ahead option).
- 12
Place a handful of remaining cranberries in a microwave safe bowl. Cook for 30-45 seconds until cranberries soften. Add slightly cooked cranberries and a sprinkle of powdered sugar on top of glazed cake.
- 13
Store glazed cake, covered, in the fridge for up to 5 days.