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