Tis the season for a delicious cranberry cake recipe. This one has got it all. We have almond flour, Greek yogurt and good extra virgin olive oil to these cakes so they end up tasting so good. The pop of sour cranberry with these sweet cake base is just begging to paired with a cup of tea. It’s all about common ingredients you may find around your kitchen to build this recipe. Don’t be afraid if you’re missing an ingredients or two, substitutions are easy. Do yourself a favor this week and make yourself some cake.

Use a stand mixer or hand mixer for the first part of this recipe, be sure to take your time whipping up the eggs and sugar. This aids in the building of air in the cake, and thus with the texture. Take your time layering in each ingredient and do your best to prep everything in advance.

Orange and cranberry are no stranger to one another and work best around this time together, it’s almost like the new pumpkin spice of seasonal combinations. Cranberry relies on the orange to add complexity to it’s flavor, otherwise it’s just a tart punch. One of my old chefs used to tell us that citrus zest really helps make the fruit taste more fruity. It’s so true. It’s even one of the secrets to my grandma’s signature pound cake recipe.

Be sure to bring this cake to your next potluck or holiday party. It may have a lot of ingredients, but it’s no way complicated. Serve this up with some labneh yogurt or vanilla bean ice cream.