After a few rough years, I have to say 2016 was a good year for me, and I owe my happiness to my cousin and best friend, Ajay.
This past year didn’t exactly start on a positive note, but it wasn’t completely negative either, I was just going through the motions.
It’s not until my cousin had a talk with me, got through to me, and made me remove all negativity from my life, including people, especially people. 
And so I did whatever he asked of me because I barely trusted myself to make good decisions. 
Now was the time to do ME. I started to focus on all the positive things that surrounded me… my family and friends, my health, my life, just simple things that I so often took for granted.
I started to cook again, and bake too. I started to blog again. I started to do things for myself, things that I once enjoyed, and doing those things didn't seem as mechanical to me anymore. I started to feel at peace with myself and life.
And when you start feeling like yourself again, something amazing happens when you least expect it, another door opens. 🙂
On that note, I wish you all a very Happy New Year with this Cranberry Almond Coffee Cake. I hope you have a safe night spending time with friends/family. Here’s to 2017 bringing us health, love, happiness and peace on earth! I’m hopeful.
Enjoy!
Cranberry Almond Coffee Cake
Vegetarian.Ingredients
for the cake
- All Purpose White Flour - 1 ½ cups
- Baking Powder - 1 ½ tsp
- Salt - ¼ tsp
- Unsalted Butter - ½ cup, 1 stick
- Sugar - 1 cup
- Organic Eggs - 2
- Pure Vanilla Extract - 1 ½ tsp
- Buttermilk - ½ cup
- Organic Fresh Cranberries - 1 ½ cups or 6 ounces, sliced in half
for the crumb topping
- Slivered Almonds - ⅓ cup
- Light Brown Sugar - 2 tbsp
- Unsalted Butter - 2 tbsp, softened
- All Purpose White Flour - ¼ cup
- Ground Cinnamon - ½ tsp
Instructions
- Preheat oven to 350 degrees F.
- Grease a round 9" baking tray with butter and flour. Throw away the excess flour.
- In a large bowl, combine the dry ingredients for the cake... flour, baking powder and salt. Set aside.
- In another bowl, combine the butter and sugar. Beat for about 5 minutes using an electric mixer until the mixture is light and fluffy.
- Add the eggs and vanilla. Beat for a few more minutes until light and creamy in texture.
- Now add the half the dry ingredients. Add the buttermilk. And then add the remaining dry ingredients. DO NOT OVER MIX!
- Here is your batter.
- Add the chopped cranberries and using a spatula, fold into the batter.
- Spread the cake batter into the greased 9" tray.
- Now make the crumb topping by combining all the ingredients into a bowl. Stir well.
- Add the crumb topping over the cranberry cake.
- Into the oven for 40 minutes, you may start checking the cake at the 35 minute mark.
- Serve warm or cold.
Nutrition
dixya @food, pleasure, and health says
im so happy to hear that 2016 was a wonderful year about you..and i hope 2017 is even better. im spending time with my family..
honeywhatscooking says
Thanks Dixya. Happy New Year! I spent time with my mom and sister, it was very low-key, but I loved it. 🙂
Kamana@Socialandstyle.com says
OMG This cake looks amazing and know 2017 will be your year!
honeywhatscooking says
Thanks Kamana! I think I believe you, it just might be. 🙂
Hope you had an amazing new years in Thailand or Singapore - I don't exactly recall where you were spending NYE. 🙂
Khushboo says
Happy new year, Nisha! Wishing you an even better year ahead...and of course delicious ;)!
honeywhatscooking says
Happy New Year, Khushboo! Thank you so much. I wish you the best too, hopefully you'll visit NYC in 2017. 🙂
John/Kitchen Riffs says
This looks great. 2016 was kinda meh for us -- hoping 2017 is better. Speaking of which, Happy New Year!
honeywhatscooking says
Awww yeah, it's rough. I've had my fair share. I hope 2017 is better for you. Happy New Year, John! 🙂
Agness of Run Agness Run says
I could consume almonds every day! Can't wait to try this recipe! I seem pretty delicious!
honeywhatscooking says
Yes, it's delicious, but definitely one for a special occasion or a good afternoon tea cake. Thanks for stopping by.
Munzi says
So happy for you! It sucks when you cant remove those negative people from your life. I really wish, I could do that. I know I am such a loser. Continue to blog often. You know I am a lazy cook yet I tried some of your most time consuming recipes and they are a big hit here among my friends. I am not revealing my source to them. Haha. I know. Such a baddie.
Take care Nisha. Hope 2017 be an amazing year for you.
Munzi
honeywhatscooking says
Hi Munzi.. Thanks for your kind words. It is hard to remove negative people from your life, and I always have a hard time letting go in general. I'm so glad my recipes have been a hit, that always makes me so happy to hear. I will continue to blog often, I try, gets difficult with work and life you know. Happy New Year and wish you a great 2017 as well.
Rachel says
Hi Nisha! Just wondering about the measurements of the cranberries - is 1.5 cups or 6oz?Thank you!
honeywhatscooking says
It's the same, I measured it. So roughly 1.5 cups. 🙂
Kavya says
Hi Nisha, thank you so much for this wonderful recipe. It was so easy and moist, absolutely loved it !😊 Super yummy 😋
Monica says
This cake was delicious! I made this for my in-laws anniversary a day before and my husband said I tortured him with how good the house smelled and making him wait to try it. I like to make cakes eggless if I can, and I replaced the eggs with flax eggs, and you could not tell at all. This was an easy to follow recipe and everyone loved it!
Shweta says
This recipe was simple and turned out yummm ...
Indu Bhoyrul says
So easy to make and tasted so good, love love , love your recipes! Keep them coming🥰
Hina says
I made this cake yesterday and it was incredibly delicious! So light and fluffy, perfect sweetness, and the topping is to die for. I loved that it was so delicious but didn’t feel overly indulgent or cloyingly sweet. My family devoured it. One tip I’d like to share with anyone who wants to make this is to not skimp on the whipping butter/sugar/eggs. Really take your time with both steps. Results in such a tender buttery crumb.
Question for Nisha: do you think this would work with frozen blueberries?
honeywhatscooking says
Hi Hina. I think it would be fine with frozen blueberries, however the cake will turn purplish-blue - frozen blueberries tend to bleed more. Just FYI! it'll taste great though.
Indu Bhoyrul says
OMG this was such a big hit with all my friends... made over 15 of them as gifts for Christmas!! I usually don’t bake.. but this was such an easy recipe!
Thank you Nisha🥰