Fresh or dried cranberries are the flavor of fall and when combined with almonds it is a match made in heaven. Today, I take my classic vanilla cake and substitute some of the flour with semolina. Semolina has a soft flaky texture that is very crumbly with that melt-in-your-mouth effect. Semolina cake is one of my absolute favorite cakes to eat as a kid. Growing up, I didn’t care much for cakes made with all-purpose flour. If you’ve never tried a cake with semolina I highly recommend trying this one.
Semolina almond cranberry cake
Preheat the oven to 325°F / 165°C / Gas Mark. Grease and dust with flour a 9-inch bundt pan or one 9-inch square cake pan.Pro tip – In the video, I used 2 x 6-inch (6 cups) bundt pans to give as gifts for the holidays.
Dry ingredients – In a bowl, combine the semolina, almond meal, flour, salt, baking powder, baking soda, and spices. Cream – In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract and almond extract.Pro tip – make sure the butter is at room temperature. Creaming will lighten the color of the butter
Flour – Add the flour mixture along with the sour cream and milk in three additions. Then add the cranberries and almond flakes.Pro tip – combine but do not overmix at this point otherwise the cranberries will sink to the bottom of the cake.
Bake – Pour into the prepared baking pan or bundt pan. Bake in the preheated oven on the middle rack for 55 to 65 minutes until a skewer inserted in the center comes cleanPro tip – if you make smaller cakes it will take about 35 to 40 minutes each. Coo – Cool in the pan for 10 minutes then invert onto a cooling rack and cool completely. When cooled dust with powdered sugar
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