Rich, moist semolina cake is loaded with cranberry and almonds. It is soft and moist with a tender crumb. Using my simple and easy butter-based vanilla cake as a base that takes 10 minutes to mix and 50 minutes to bake.
Dry ingredients - In a bowl, combine the semolina, almond meal, flour, salt, baking powder, and spices.
In the bowl of a stand mixer with the paddle attachment, cream the butter, sour cream, and sugar until light and fluffy.Tip - make sure the butter is at room temperature so it creams well and not get lumpy
Add the vanilla extract followed by the eggs one at a time.Tip - adding room temperature eggs one at a time will prevent the batter from curdling.
Add the flour and milk in three additions.
Lastly, fold in the dried cranberries and almond flakes.Tip - do not overmix at this point or the fruits will sink to the bottom.
Pour into the prepared baking pan. Bake in the preheated oven on the middle rack for 45 to 55 minutes until a skewer inserted in the center comes clean
Cool in the pan for 10 minutes then invert onto a cooling rack and cool completely.
Dust with powdered sugar and Enjoy!
Substitute other dried fruits if you don't' have cranberries. Try dates, apricots, or dried figs.
You can also use other nuts instead of almonds. Try pecans, hazelnuts, or walnuts instead.
Make sure the butter is room temperature otherwise it will curdle
Ensure the eggs are at room temperature. If the egg curdles the batter just add a tablespoon of flour and that should help.
The semolina needs the milk to soak up and soften so make sure to use whole milk ..
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you