This cranberry almond coffee cake proves breakfast can be dessert, guilt-free. The tart cranberries play tag with the nutty almond crunch. It’s the cake that tricks people into thinking you’ve mastered French pastry—no need to correct them. The crumbly topping is unapologetically buttery, while the almonds add elegance and, let’s face it, crunch perfection. Perfect for holidays, coffee dates, or when you’re just trying to outshine store-bought muffins. Why settle for boring when you can have this irresistible treat? Prep, bake, and impress—all without breaking a sweat.

Cranberry Almond Coffee Cake

moka coffee pot

A moist coffee cake with tangy cranberries, crunchy almonds, and a crumbly top that’s as elegant as it is delicious.

Print Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 10 servings

Calories 310 kcal

Ingredients

For the Cake Base

All-purpose flour: 2 cups
Baking powder: 1 teaspoon
Salt: ½ teaspoon
Granulated sugar: ¾ cup
Butter: ½ cup softened
Eggs: 2 large
Vanilla extract: 1 teaspoon
Almond extract: ½ teaspoon
Milk: ½ cup
Fresh cranberries: 1½ cups

For the Topping

Sliced almonds: ½ cup
Brown sugar: ½ cup
All-purpose flour: ⅓ cup
Butter: 4 tablespoons cold, cubed
Ground cinnamon: ½ teaspoon

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C) and grease the springform pan.
Whisk flour, baking powder, and salt in a bowl.
Cream butter and sugar until fluffy. Beat in eggs, vanilla, and almond extracts.
Alternate adding dry ingredients and milk until just combined. Gently fold in cranberries.

Assemble and Add Topping

Pour batter into the pan, spreading evenly.
Combine almonds, brown sugar, flour, and cinnamon in a bowl.
Cut in butter to create a crumbly topping. Sprinkle over the batter.

Bake

Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 15 minutes before serving.

Notes

Nutritional Information (Per Serving)

Calories: 310
Total Fat: 14g
Saturated Fat: 7g
Carbohydrates: 42g
Fiber: 2g
Protein: 5g

Vitamins and Minerals

Vitamin C: 10%
Calcium: 7%
Iron: 5%
Vitamin A: 8%
Magnesium: 6%

Additional Notes and Tips

Toast almonds before using for enhanced flavor.
Swap cranberries with raspberries for a tangy twist.
Store leftovers in the fridge and warm them before serving for the best texture.

This cranberry almond coffee cake guarantees no leftovers and a round of applause. Even your “I-don’t-like-dessert” friend will cave.

Cranberry Almond Coffee Cake