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Cranberry Almond Coffee Cake Recipe

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4.2 from 6 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Cranberry Almond Coffee Cake is a moist, tender cake perfect for breakfast or a sweet snack. Featuring fresh or frozen cranberries folded into a lemon-zested batter and topped with a crunchy almond streusel, this cake combines bright tartness with nutty sweetness. The combination of sour cream and lemon juice lends a subtle tang that balances the richness of the butter and sugar, resulting in a delightfully flavorful and textured dessert.

Ingredients

Almond Topping

  • 1/3 cup all purpose flour
  • 1/4 cup granulated white sugar
  • Pinch cinnamon
  • Pinch salt (omit if using salted butter)
  • 2 Tablespoons unsalted butter (melted)
  • 1/3 cup flaked almonds

Cake Batter

  • 1 1/4 cups all purpose flour (spooned and leveled)
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt (less if using salted butter)
  • 3/4 cup granulated white sugar
  • 1/2 cup unsalted butter (at room temperature)
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 2 large eggs
  • 1/4 teaspoon almond extract (or 1 teaspoon vanilla extract)
  • 2/3 cup sour cream (full fat recommended, or plain Greek yogurt)
  • 1 1/2 cups cranberries (fresh or frozen)
  • 1 Tablespoon confectioners/icing sugar (for dusting)

Instructions

  1. Prepare the Almond Topping: In a medium bowl, combine the flour, sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture is moistened and forms clumps. Add the flaked almonds and use your fingers to mix until crumbly. Place the bowl in the refrigerator to chill while you make the cake batter.
  2. Preheat the Oven and Prepare the Pan: Set your oven to 375°F (190°C) on a regular bake setting (not fan assisted). Grease an 8-inch springform pan and line the bottom with parchment paper. Set aside.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
  4. Cream Butter and Sugar: In a large bowl, using an electric mixer or stand mixer with paddle attachment, beat the room temperature butter and sugar until light and fluffy, about 2 minutes. Add lemon zest and lemon juice and mix to combine thoroughly.
  5. Add Eggs and Flavoring: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Stir in almond extract or vanilla extract.
  6. Incorporate Dry Ingredients and Sour Cream: Alternately add the dry flour mixture and sour cream to the wet ingredients. Mix until just combined and batter is well blended.
  7. Fold in Cranberries: Gently stir 1 cup of cranberries into the batter with a spoon, ensuring they are evenly distributed without crushing them.
  8. Transfer Batter and Top: Pour the batter into the prepared pan and smooth out the top. Scatter the remaining 1/2 cup cranberries evenly over the batter. Sprinkle the chilled almond topping evenly over the cranberries.
  9. Bake the Cake: Bake in the preheated oven for 45-55 minutes, or until a toothpick or tester inserted in the center comes out clean. If using frozen cranberries, baking time may be extended. After about 40 minutes, if the top browns too quickly, loosely cover with aluminum foil for the remainder of baking.
  10. Cool and Remove Pan: Let the cake cool in the pan for 5 minutes. Then run a knife around the outer ring and remove it. Lift the cake (on the parchment paper) and place it on a cooling rack to cool completely.
  11. Serve: Just before serving, dust the cake with confectioners/icing sugar for an elegant finish.

Notes

  • Use either fresh or frozen cranberries; frozen may increase baking time slightly.
  • If you use salted butter, omit or reduce added salt in the recipe to balance flavors.
  • For a flavor variation, substitute almond extract with vanilla extract.
  • Make sure the butter is at room temperature for proper creaming with sugar.
  • The almond topping can be prepared ahead and chilled until ready to use.
  • Use an 8-inch springform pan for easy removal of the cake after baking.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/cranberry-almond-coffee-cake-recipe/