Cranberry Sour Cream Almond Cake
Ingredients
The cake
-
3
eggs
eggs, room temperature
-
½
cup
sour cream, light sour cream or plain Greek yogurt
-
1
medium-sized
ripe banana (6–7 inches long)
-
2
cups
fine blanched almond flour
-
½ to ⅔
cup
coconut sugar or brown sugar
-
1
teaspoon
baking soda
-
1
teaspoon
baking powder
-
¼
teaspoon
kosher salt
-
1
pinch
ground cinnamon
-
½
teaspoon
pure vanilla extract
-
2
teaspoons
apple cider vinegar
-
1
cup
cranberries, divided + extra for topping
-
to taste
none
powdered sugar or Swerve sugar substitute, for sprinkling
The glaze (optional)
-
2
tablespoons
butter or refined coconut oil
-
1
tablespoon
maple syrup
-
1
cup
powdered sugar or Swerve powdered sweetener
-
½
teaspoon
pure vanilla extract
-
1
tablespoon
lemon juice
Instructions
- Preheat the oven to 350°F and prepare a cake pan with parchment paper and grease the sides.
- Blend the eggs, sour cream, and banana together until smooth.
- In a separate bowl, whisk together the almond flour, coconut sugar, baking soda, baking powder, salt, and cinnamon.
- Combine the wet and dry ingredients until smooth, then gently add vanilla and apple cider vinegar without over-mixing.
- Fold in ¾ cup of cranberries and pour the batter into the prepared pan, topping with ¼ cup of cranberries.
- Bake for 30 minutes or until a toothpick comes out clean; cover with foil and bake an additional 5-8 minutes if needed.
- While the cake cools, prepare the glaze by whisking together butter, maple syrup, and powdered sugar in a saucepan over low heat.
- Add vanilla and lemon juice to the glaze and mix until smooth, then pour over the cake immediately.
- Top with softened cranberries and a sprinkle of powdered sugar before serving.
Nutrition Facts (estimated)
Servings
8 slices
Calories
290
Total fat
15g
Total carbohydrates
30g
Total protein
8.5g
Sodium
20mg
Cholesterol
70mg
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