Cranberry Almond Coffee Cake
His Cranberry Coffee Cake is moist and mild, studded with cranberries and topped with an almond streusel topping.
I've been producing this cranberry coffee cake for decades. It's the thing to get in your counter as household relatives or buddies drop by for your holidays. It is an excellent way to welcome them!
My cake was garnished by me using a couple of sprigs of rosemary and a few cranberries. I'd suggest not leaving the rosemary when it's going to be sitting on the countertop for a little, since the flavour of the rosemary will move to the cake.
Servings:8
servings
Power: 308 kcal
Writer: Jennifer Maloney
Ingredients
Almond Topping:
- Pinch cinnamon
- If using salted butter salt
For Cake:
- 1 teaspoon baking soda
- 1/4 tsp salt if you used salted butter
- 3/4 cup white sugar
- 2 large eggs
- 1/4 tsp vanilla extract or 1 tsp vanilla
For garnish:
Imperial - Metric
Directions
- Get the Almond Topping: In a medium bowlstir together the flour, sugar, cinnamon and salt. Pour in the butter and stir till clumpy and moistened. Pour from the almonds and with palms, mix together until crumbly. While you prepare the cake, Put bowl in the refrigerator.
- Put aside.
- In a medium bowlwhisk together the flour, baking powder, baking soda and salt. Put aside.
- Put in a bowl using an electric mixer along with the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and butter till light and fluffy, about 2 minutes. Add the lemon zest and juice and blend to blend. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Add the almond extract (or vanilla) and blend to blend. Add the flour mixture alternately with the sour cream and blend until blended.
- Using a spoon stir 1 cup of the cranberries into the batter. Scatter staying 1/2 cup of cranberries on the top.
- Bake in preheated oven for 45-50 minutes, or until a tester comes out clean. Let cool in pan for 5 minutes, then run a knife around the outside and eliminate the ring. Transfer cake to a cooling rack, slipping off the bottom of the pan (using all the parchment) and onto the cooling rack. Let cool.
Recipe Notes
Make certain to read the"Cook's Notes" in the first article, for more information, choices, substitutions and variants to this recipe!