Description
A moist and flavorful pound cake with almonds and cranberries, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and vanilla extract.
- In another bowl, whisk flour, baking powder, and salt.
- Gradually fold dry ingredients into the wet mixture.
- Fold in cranberries and almonds.
- Pour batter into the loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Store in an airtight container for up to 3 days.
- For extra flavor, soak cranberries in orange juice before adding.
- Substitute walnuts for almonds if preferred.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American