Almond Harvest Cake

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings:

Author: Hello Ani

A moist and light flavorful orange-scented Fruit Cake with almond flour and sour cream base. Perfect for breakfast, or dessert with whipped cream and a sprinkle of cinnamon.

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US Customary - Metric

Ingredients

½ cup unsalted butter, room temperature
¾ cup sugar (for keto version swap with ½ cup Monkfruit)
2 eggs
1 cup flour (for Keto version swap with almond flour)
1 cup almond flour
¼ teaspoon salt
2 ½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon orange zest
¼ cup orange juice
1 cup sour cream

Fruit:

½ peach
½ pear
½ plum
¾ cup red currants (substitute with fresh cranberries, or raspberries) Tip: break big berries apart, or cut cranberries in half.

Instructions

Preheat Oven to 350° F (180 ° 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 ⅓ of the flour mixture to the creamed butter mixture. Beat on low until just incorporated. Add ⅓ of the sour cream and blend until smooth. Repeat adding ½ of the flour and ½ 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 ½ 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 ¼ 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!

Notes

The Cake will keep at room temperature for 1 day or up to 4 days if chilled.

Nutrition

COURSE: Cake

CUISINE: American

KEYWORD: Almond Cake, Breakfast cake, Fruit Cake, Sourcream Breakfast cake

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