Moist Almond Cranberry Loaf Cake

📖 Description

This moist almond cranberry loaf cake is a soft, buttery quick bread packed with dried cranberries and topped with crunchy sliced almonds. It’s perfect for holiday baking ideas, afternoon tea, brunch spreads, or even as a sweet breakfast treat. The texture is rich yet fluffy, with a golden crust and nutty caramelized topping that makes it look straight out of a professional bakery.

This recipe is beginner-friendly and requires no mixer if you prefer mixing by hand. It’s one of the best easy homemade dessert recipes for anyone looking to create a premium bakery-style cake at home.

🛒 Ingredients

Dry Ingredients:

2 cups (250g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt

Wet Ingredients:

½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs (room temperature)
1 tsp vanilla extract
½ tsp almond extract
¾ cup (180ml) milk or buttermilk

Add-ins:

½ cup dried cranberries
⅓ cup sliced almonds (for topping)
1 tbsp honey (for brushing top, optional)

👩‍🍳 Step-by-Step Instructions

1️⃣ Preheat & Prepare

Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

2️⃣ Cream Butter & Sugar

In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).

3️⃣ Add Eggs & Flavor

Mix in eggs one at a time. Add vanilla extract and almond extract.

4️⃣ Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, baking soda, and salt.

5️⃣ Mix Batter

Gradually add dry ingredients to wet ingredients, alternating with milk. Mix until just combined (do not overmix).

6️⃣ Fold in Cranberries

Gently fold in dried cranberries.

7️⃣ Bake

Pour batter into prepared loaf pan. Sprinkle sliced almonds evenly on top.
Bake for 50–60 minutes, or until a toothpick inserted comes out clean.

8️⃣ Optional Glaze Finish

Brush warm loaf with a little honey for shine and enhanced flavor.

Cool for 15 minutes before removing from pan. Let cool completely before slicing.

🔥 Pro Baking Tips (For Perfect Texture)

Use room temperature ingredients for even mixing.
Toss cranberries in 1 tsp flour before adding to prevent sinking.
For extra richness, substitute half the milk with sour cream.
Store in an airtight container to maintain moisture.

❓ Frequently Asked Questions (FAQs)

1. How do I keep my loaf cake moist?

Use butter, don’t overbake, and store in an airtight container. Adding sour cream or yogurt increases moisture.

2. Can I make this gluten-free?

Yes! Substitute with a 1:1 gluten-free baking flour blend.

3. Can I freeze almond cranberry loaf?

Absolutely. Wrap tightly in plastic wrap and freeze for up to 3 months.

4. What makes a bakery-style loaf cake different?

Bakery-style cakes typically use high-quality butter, proper creaming methods, and balanced moisture ratios for a tender crumb and professional appearance.

5. Can I turn this into muffins?

Yes — bake at 350°F (175°C) for 18–22 minutes.

🧁 Serving Suggestions

Serve warm with coffee or tea
Add a light powdered sugar glaze
Pair with whipped cream or vanilla ice cream
Perfect for holiday dessert platters