why make this recipe
The Almond Wreath Cake is a delightful treat that combines the rich flavors of almonds with a soft and tender cake texture. It’s perfect for celebrations or cozy family gatherings. With its beautiful wreath shape, this cake not only tastes delicious but also looks impressive on any table. The addition of cranberry and chopped almonds on top adds a festive touch, making it a great dessert for holidays or special occasions.
how to make Almond Wreath Cake
Ingredients:
- 2 cups all-purpose flour
- 1 cup almond flour
- 1 cup sugar
- 1 cup butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1/2 cup chopped almonds
- 1/2 cup cranberries
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Gradually add to the creamed mixture.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- For the frosting, beat the heavy cream until stiff peaks form, then gradually add in the powdered sugar.
- Spread the whipped cream over the cooled cake.
- Top with chopped almonds and cranberries for decoration.
- Serve and enjoy!
how to serve Almond Wreath Cake
The Almond Wreath Cake can be served as a perfect ending to any meal. It pairs wonderfully with a cup of tea or coffee. You can slice it into wedges and serve it on its own or dress it up with additional whipped cream or a sprinkle of powdered sugar for extra sweetness. This cake is also ideal for sharing at parties, making it a great choice for gatherings.
how to store Almond Wreath Cake
To store the Almond Wreath Cake, keep it covered at room temperature for up to three days. If you want to keep it longer, refrigerate it for about a week. Make sure to place it in an airtight container to maintain its freshness. You can also freeze the cake for up to three months. Just wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.
tips to make Almond Wreath Cake
- Make sure your butter is softened for easy creaming. Let it sit out for about an hour before you start.
- For a richer almond flavor, you can add a bit more almond extract if you love that taste.
- Be careful not to overmix the batter once you add the flour. This keeps the cake light and fluffy.
- If you prefer, you can substitute the cranberries with other fruits like cherries or raspberries for a different flavor.
variation
Feel free to experiment with the recipe! You can add chocolate chips or dried fruits for extra flavor. Another great addition is a citrus twist; try adding some orange or lemon zest to the batter for a refreshing touch.
FAQs
Q: Can I use only all-purpose flour instead of almond flour?
A: Yes, you can use all-purpose flour only, but the texture and flavor will be different. The almond flour adds moisture and a unique taste.
Q: How do I know when the cake is done baking?
A: The cake is done when a toothpick inserted in the center comes out clean. It should also spring back lightly when touched.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake a day or two in advance. Just store it properly until you are ready to serve it.
Almond Wreath Cake
- Total Time: 80 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
The Almond Wreath Cake is a delightful treat combining rich almond flavors with a soft, tender cake texture, perfect for celebrations and festive occasions.
Ingredients
- 2 cups all-purpose flour
- 1 cup almond flour
- 1 cup sugar
- 1 cup butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1/2 cup chopped almonds
- 1/2 cup cranberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
- Cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Gradually add to the creamed mixture.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- For the frosting, beat the heavy cream until stiff peaks form, then slowly add in the powdered sugar.
- Spread the whipped cream over the cooled cake, then top with chopped almonds and cranberries for decoration.
- Serve and enjoy!
Notes
Make sure your butter is softened for easy creaming. You can also substitute the cranberries with other fruits for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Almond Cake, Wreath Cake, Holiday Desserts, Celebrations, Festive Cake