Cranberry Lemon Almond Cake
Ingredients
Cake
- 1 cup (250 mL) sugar
- 2 eggs
- 11/4 cup (300 mL) flour
- 3 tbsp (45 mL) maple syrup
- 1/4 tsp (1 mL) pure almond extract
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt (optional)
- 1/4 cup (50 mL) lemon juice
- 2 tsp (10 mL) lemon zest
- 1 cup (250 mL) cranberries
Topping
- 1 8 oz (250 g) pkg cream cheese
- 1/4 cup (50 mL) icing sugar
- 1/2 tsp (2 mL) cinnamon
- 5 tbsp (75 mL) maple syrup (separated)
- 1/4 cup (50 mL) slivered almonds
- 1 tsp (5 mL) lemon zest
Directions
Cake
Cream sugar and eggs; add next 7 ingredients and mix well. Fold cranberries into mixture and pour into prepared 9x9 square cake pan. Bake at 350°F (180°C) for 30 minutes or until golden.
Topping
In a medium bowl, mix cream cheese and icing sugar. Add cinnamon and 3 tbsp (45 mL) maple syrup. Spread evenly on cooled cake. Use remaining 2 tbsp (30mL) maple syrup to soak slivered almonds. Sprinkle lemon zest on frosted cake, add soaked almonds on top.