Ingredients
For the Cake
2 cups all-purpose flour
1 cup old-fashioned rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup light brown sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
¾ cup plain Greek yogurt or sour cream
½ cup milk
1 cup dried cranberries
½ cup chopped almonds
For the Almond-Cranberry Topping
¾ cup roughly chopped almonds
¼ cup dried cranberries
2 tablespoons brown sugar
1 tablespoon melted butter
½ teaspoon cinnamon
For Finishing
1 tablespoon powdered sugar, optional
A few extra dried cranberries and almonds for decoration
👩🍳 Instructions
- Prepare the Pan
Preheat your oven to 350°F (175°C).
Generously grease a 10-inch Bundt pan with softened butter or baking spray, making sure to coat all the grooves and corners. Lightly dust the pan with flour and shake out any excess.
This helps the cake release cleanly after baking. - Prepare the Dry Ingredients
In a large bowl, whisk together:
All-purpose flour
Rolled oats
Baking powder
Baking soda
Salt
Cinnamon
Mix until everything is evenly distributed. Set aside. - Cream the Butter and Sugars
In a separate large mixing bowl, beat the softened butter, granulated sugar, and brown sugar for about 2–3 minutes, until light and creamy.
Add the eggs one at a time, mixing well after each addition.
Add the vanilla extract and mix again. - Add the Wet Ingredients
Add the Greek yogurt and milk to the butter mixture.
Mix gently until the batter becomes smooth and creamy.
Don’t overmix at this stage. - Combine Everything
Gradually add the dry ingredients to the wet mixture.
Mix just until no large streaks of flour remain.
The batter should be thick, creamy, and slightly textured because of the oats. - Add the Cranberries and Almonds
Fold in:
1 cup dried cranberries
½ cup chopped almonds
Use a spatula and gently fold them through the batter so the cranberries and almonds are evenly distributed without overmixing. - Prepare the Topping
In a small bowl, combine the chopped almonds, dried cranberries, brown sugar, melted butter, and cinnamon.
Mix until the almonds are lightly coated.
Sprinkle this mixture evenly over the bottom of the prepared Bundt pan. Once the cake is baked and turned out, this becomes a beautiful crunchy topping. - Add the Batter
Carefully spoon the cake batter into the Bundt pan.
Use a spatula to spread the batter evenly and gently press it into the grooves.
Tap the pan lightly on the counter a couple of times to remove large air pockets.
Smooth the top with the spatula. - Bake
Place the Bundt pan in the center of the preheated oven.
Bake at 350°F (175°C) for approximately 45–55 minutes.
The cake is ready when:
The top is deep golden brown.
A toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
The edges begin pulling slightly away from the pan.
The cake feels springy when gently pressed.
If the top becomes too dark before the center is finished, loosely cover it with aluminum foil during the final part of baking. - Cool the Cake
Remove the cake from the oven and let it cool in the pan for approximately 15–20 minutes.
Carefully run a thin knife around the edges if necessary.
Place a large serving plate over the Bundt pan and carefully turn the cake upside down.
Lift the pan slowly.
Allow the cake to cool for another 30–45 minutes before slicing so the crumb can set properly. - Serve
For a beautiful presentation, dust the completely cooled cake lightly with powdered sugar.
Scatter a few additional dried cranberries and chopped almonds around the serving plate.
Slice generously and serve with coffee, tea, or a glass of cold milk.