A festive cake that is moist and tender, with the sourness of the cranberries, the sweet almond flavor and the crunch of the almonds....a perfectly beautiful and delicious cake for your Holiday table.
In a mixing bowl, stir together the sugar, flour, salt & almonds. Add the butter and mix with a spatula until the butter is absorbed into the dry ingredients. Chill the mixture while you prepare the cake.
Prepare the Cake:
Preheat oven to 375 degrees. Spray a 9" springform pan with baking spray and line with parchment paper. Lightly spray again.
Pour contents of cake mix packet into a large bowl. Add 2/3 of the cranberries. In another medium bowl, whisk together the eggs, sour cream & butter. Fold egg mixture into dry ingredients just until blended. Scrape the batter into the prepared pan.
Remove the topping mix from the refrigerator. Evenly spread the rest of the cranberries on top of the batter and scatter the streusel mix on top of the cranberries.
Bake cake until golden brown and tester inserted into the center comes out clean, about 45-50 minutes. Let cake cool about 10 minutes before removing the springform ring. Let cake cool completely and dust with powdered sugar before serving.
I love a good fruit bar, and this Bourbon Vanilla Almond cookie bar mix makes a delightful, thin bar with a pretty dusting of powdered sugar. Much easier than scratch, and just as good!
