Cranberry Almond Coffee Cake

Tis delicious Cranberry Coffee Cake is light and moist, studded with cranberries and topped with an almond streusel topping.

I have been making this cranberry coffee cake for many years. It is the perfect thing to have on your counter as family arrives or friends drop by for the holidays. It’s a wonderful way to welcome them!

Since it is so moist, this cake will keep well stored covered on the counter top for several days, so it can be ready for any time or for any one who drops in.

Perfect for any time of day, this light and moist cake is full of cranberries and topped with a delicious almond streusel topping. Enjoy this cranberry cake with morning coffee, with afternoon tea or as a dessert with a dollop of whipped cream.

Ingredients

• Almond Topping:
• 1/3 cup all purpose flour
• 1/4 cup granulated white sugar
• Pinch cinnamon
• Pinch salt omit if using salted butter
• 2 Tbsp unsalted butter melted
• 1/3 cup flaked almonds
• For Cake:
• 1 1/4 cups all purpose flour
• 1 1/4 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt less if you used salted butter
• 3/4 cup white granulated sugar
• 1/2 cup unsalted butter at room temperature
• 2 tsp lemon zest
• 2 tsp lemon juice
• 2 large eggs
• 1/4 tsp almond extract or 1 tsp vanilla
• 2/3 cup sour cream
• 1 1/2 cups cranberries fresh or thawed frozen
• For garnish:
• 1 Tbsp confectioners/icing sugar

Instructions

1. Prepare the Almond Topping: In a medium bowl, stir together the flour, sugar, cinnamon and salt. Pour in the melted butter and stir until moistened and clumpy. Pour in the flaked almonds and with fingers, mix together until crumbly. Place bowl in the fridge while you prepare the cake.
2. Preheat oven to 375F. Grease and 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
4. ................................

for full recipes please see : www.seasonsandsuppers.ca

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