Cranberry Almond Coffee Cake
Bursting with tart cranberries, nutty almonds, and a buttery cinnamon crumble, this Cranberry Almond Coffee Cake is the ultimate treat for breakfast, brunch, or dessert. Moist and tender thanks to a generous helping of sour cream, the cake is perfectly balanced with the bright pop of cranberries and the crunch of sliced almonds folded into the batter. Topped with a golden-brown streusel made from brown sugar and cinnamon, this coffee cake is as visually stunning as it is flavorful. Ready in just over an hour, it’s ideal for holiday gatherings or a cozy afternoon with a hot cup of coffee. Plus, it keeps beautifully for days, making it a perfect make-ahead option. Indulge in this irresistible cranberry almond coffee cake and elevate your next baking adventure!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Pure vanilla extract
- 0.5 teaspoon Almond extract
- 1 cup Sour cream
- 1.5 cups Fresh or frozen cranberries
- 0.5 cup Sliced almonds
- 0.5 cup Brown sugar (for topping)
- 0.33 cup All-purpose flour (for topping)
- 1 teaspoon Ground cinnamon (for topping)
- 4 tablespoons Unsalted butter, melted (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform or square baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and almond extracts and mix until combined.
Reduce the mixer speed to low and alternately add the flour mixture and sour cream, beginning and ending with the flour. Mix until just combined; do not overmix.
Gently fold in the cranberries and sliced almonds with a spatula.
Spread the batter evenly into the prepared pan.
For the crumble topping, in a small bowl, combine the brown sugar, flour, and cinnamon. Drizzle in the melted butter and mix with a fork until crumbly.
Sprinkle the crumble topping evenly over the batter in the pan.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
Serve slightly warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
5294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.4 g | 365% | |
| Saturated Fat | 157.1 g | 786% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 3053 mg | 133% | |
| Total Carbohydrate | 653.4 g | 238% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 349.9 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 787 mg | 61% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1470 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
