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Cranberry Almond Coffee Cake

A festive coffee cake to make around the holidays that's the perfect balance between sweet and tart.
5 from 8 votes
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course Dessert
Cuisine American
Diet Vegetarian.
Servings: 12 servings
Calories: 260kcal
Author: Nisha

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.

Nutrition

Serving: 1g | Calories: 260kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 6.4g | Cholesterol: 57.3mg | Fiber: 1.4g
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