What makes this cake super special is the meringue-like batter. If you skip that step it doesn’t turn out. I’ve tried.
I found the original recipe on Barefeet In The Kitchen. The recipe as it stands from Mary is beautiful. I made some small changes to please the almond crowd at my house.
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
1 teaspoon almond extract
2 cups all purpose flour (or flour substitute for Paleo)
12 oz. fresh cranberries
1/2 cup sliced almonds
Preheat oven to 350 degrees.
- In a stand mixer beat the eggs with the sugar. Set the time for 5 minutes and walk away. The mixture should double in size and leave peaks, almost as stiff as a meringue pie but not quite.
- Add the butter, vanilla and almond extract, mix for 1 more minute.
- Either replace whip attachment with dough attachment or remove from stand mixer and mix by hand to add the flour until just combined.
- Add the cranberries and stir to incorporate.
- The dough should be very thick and you may be thinking “is this right?” Yes, it is right. Spread into your parchment lined pan.
- Sprinkle the top with sliced almonds.
I suggest lining the baking dish of your choice with parchment paper, then a shot of spray oil. Bake in 9 x 13 dish, pie plate, or loaf pan for 40-50 minutes. The top should be lightly browned and a knife inserted in the center should come out clean. Let cool for 5 minutes before carefully removing from the pan. Cool completely before cutting into serving size pieces.