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Cranberry Almond Coffee Cake is a perfectly delicious festive Christmas cake that goes well with a cup of coffee.
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.
Cranberry Almond Coffee Cake
Ingredients
for the cake
- All Purpose White Flour – 1 1/2 cups
- Baking Powder – 1 1/2 tsp
- Salt – 1/4 tsp
- Unsalted Butter – 1/2 cup, 1 stick
- Sugar – 1 cup
- Organic Eggs – 2
- Pure Vanilla Extract – 1 1/2 tsp
- Buttermilk – 1/2 cup
- Organic Fresh Cranberries – 1 1/2 cups or 6 ounces, sliced in half
for the crumb topping
- Slivered Almonds – 1/3 cup
- Light Brown Sugar – 2 tbsp
- Unsalted Butter – 2 tbsp, softened
- All Purpose White Flour – 1/4 cup
- Ground Cinnamon – 1/2 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.
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🥰
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?
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.
So easy to make and tasted so good, love love , love your recipes! Keep them coming🥰