Cranberry Almond Cake is a blank canvas for anything you’d like to add: fresh or dried fruit, nuts, seeds, candy, pretzels, etc… It can be made dairy free, vegan (use vegan butter and flax seeds) and gluten free (sub gluten free flour).
Last weekend we went to Ikea to look at furniture and kitchen supplies. On the way out, the smell of cinnamon rolls hit me like a brick. Even though it’s the middle of July, I couldn’t wait to go home and bake something with cinnamon! It’s one of my favorite spices and adds the perfect warm, slightly sweet flavor to baked goods.
I have a few all-time favorite cakes on the blog. Check out Banana Cake and it’s vegan version, Old Fashioned Peach Cake, Lemon Blueberry Cake, Gluten Free Lemon Cake and Apple Upside Down Cake. Inspired by Ikea’s evil cinnamon rolls, this delicious cinnamon cake is my new favorite.
Cake flour, brown sugar and cinnamon make this a moist, muffin like cake, perfect for breakfast, picnics, parties and last minute thangs.
Of course, you could replace the almonds with another nut or combination of nuts, oats, or even granola. Instead of cranberries, throw in fresh fruit like blueberries in summer and apples or pears in winter. The combinations are endless!
This easy cake is great for beginner or seasoned bakers, feeds a crowd and freezes beautifully.
For a crunchier cake, divide batter between two paper lined loaf pans and reduce baking time by half, checking with a toothpick for doneness.
The secret to perfect cake slices?
Let the cakes cool completely, then wrap well and freeze. Use a long bread or serrated knife to cut cake while frozen. Cut in half, then half again and again until you have 16 large squares or 32 small rectangles or triangles.
[tasty-recipe id=”7651″]
EASY, ADAPTABLE 5 ⭐️?