As the crisp air of autumn settles in, there's no better way to embrace the season's flavors than with a delightful Almond Harvest Cake. An orange-infused Fruit Cake with a moist almond flour and sour cream base, bursting with flavor. Ideal for breakfast or dessert, topped with whipped cream and a dusting of cinnamon for a delightful treat.
Almond Harvest Cake Recipe
Ingredients:
- Β½Β cupΒ unsalted butter, room temperature
- ΒΎΒ cupΒ sugar
- 2Β eggs
- 1Β cupΒ flour
- 1Β cupΒ almond flour
- ΒΌΒ tspΒ salt
- 2 Β½Β tspΒ baking powder
- Β½Β tspΒ baking soda
- 1Β tspΒ vanilla extract
- 1Β tbspΒ orange zest
- ΒΌΒ cupΒ orange juice
- 1Β cupΒ sour cream
Fruit for the Cake:
- Β½Β peach
- Β½Β pear
- Β½Β plum
- ΒΎΒ cupΒ red currants (substitute with fresh cranberries or raspberries)
Step-by-Step Instructions:
- Prepare the Batter:
Cream together softened butter and sugar until light and fluffy. Gradually add eggs one at a time, beating well after each addition. Mix in vanilla extract and orange zest. Then add the orange juice.
- Combine Dry Ingredients:
Whisk together almond flour, all-purpose flour, baking powder, and salt in a separate bowl until well combined.
- Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Then, mix until just combined. Be careful not to overmix to maintain a tender texture.
- Add the Fruit:
Carefully fold the berries into the batter, about Β½ of the cup. Leaf some for the top. Pour the batter into a prepared pan and top the cake with peach, plum, and pear slices. Add the remaining ΒΌ cup of berries around the fruit slices.
- Bake:
Bake in a preheated oven at 350Β°F (175Β°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
Allow the cake to cool in the pan for 15 minutes, then transfer it to a cake platter. Serve Almond Cake with whipped cream or whipped coconut cream for a skinnier version. Dust a little cinnamon on top. Enjoy!
Make it Low Carb:
To make this Almond Harvest Cake Low Carb, swap the 1 cup of flour out with 1 cup of Almond Flour. The sugar can be swapped out with Β½ cup of Monkfruit.
Baking this Almond Harvest Cake not only fills your kitchen with the aroma of almonds and butter but also brings a sense of warmth and comfort that is perfect for autumn gatherings or quiet moments of indulgence. Whether you're a seasoned baker or just starting, this recipe is sure to become a favorite.
Other Fall- Inspired Desserts:
APPLE GALETTE WITH SALTED CARAMEL
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Recipe
Almond Harvest Cake
Ingredients
- Β½ cup unsalted butter, room temperature
- ΒΎ cup sugar (for keto version swap with Β½ cup Monkfruit)
- 2 eggs
- 1 cup flour (for Keto version swap with almond flour)
- 1 cup almond flour
- ΒΌ teaspoon salt
- 2 Β½ teaspoon baking powder
- Β½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- ΒΌ cup orange juice
- 1 cup sour cream
Fruit:
- Β½ peach
- Β½ pear
- Β½ plum
- ΒΎ cup red currants (substitute with fresh cranberries, or raspberries) Tip: break big berries apart, or cut cranberries in half.
Instructions
- Preheat Oven to 350Β° F (180 Β° C)1. In a small bowl whisk together flour, almond flour, salt, baking powder, and baking soda. Set aside.2In a large mixing bowl combine the butter and sugar. Using an electric mixer beat on medium speed for about 3minutes, scraping down the sides as needed, until light and fluffy.3. Add the eggs one at a time, beating well after each addition. add the vanilla, orange zest, and orange juice. Mix until just combined.4. Add β of the flour mixture to the creamed butter mixture. Beat on low until just incorporated. Add β of the sour cream and blend until smooth. Repeat adding Β½ of the flour and Β½ of the sour cream until both are incorporated. Add the remaining flour, mix to incorporate, and finally the remaining sour cream.5. Carefully fold the berries into the batter, about Β½ of the cup. Leaf a couple for the top. Pour the batter into the prepared pan and top the cake with slices of peach, plum, and pear. Add remaining ΒΌ cup berries around the fruit slices. Bake for 45-50 minutes, or until a skewer inserted in the center comes out clean. Cool the cake in the pan for 15 minutes. Remove the sides of the pan and transfer to a cake platter. Serve with whipped cream or whipped coconut cream for a skinnier version. Dust a little cinnamon on top. Enjoy!
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