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Cranberry Coffee Cake with Almond Crunch

Cranberry Coffee Cake with Almond Crunch
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This Cranberry Coffee Cake with Almond Crunch is a moist and tender treat bursting with fresh cranberries and topped with a crunchy almond topping. Perfectly balancing tartness, sweetness, and texture, it makes an ideal choice for breakfast, brunch, or an afternoon snack. With simple pantry ingredients and a delightful nutty crunch, this coffee cake offers a harmonious and comforting flavor experience.

Ingredients

Scale

Cake Ingredients

  • 1 ½ cups fresh cranberries
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream, room temperature

Almond Crunch Topping

  • ½ cup sliced almonds
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • Pinch of salt
  • 3 tablespoons unsalted butter, melted

Instructions

  1. Prepare the Almond Crunch Topping: In a small bowl, combine sliced almonds, brown sugar, cinnamon, and a pinch of salt. Mix in melted butter until the mixture resembles wet sand. Set aside to later sprinkle on the cake.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. This ensures even distribution of leavening agents for a uniform rise.
  3. Beat the Wet Ingredients: In a separate bowl, cream the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until smooth.
  4. Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture, mixing carefully without overmixing to avoid a tough crumb. Stir until no streaks of flour remain.
  5. Fold in the Cranberries: Gently fold the fresh cranberries into the batter, evenly distributing them to maintain their shape and tartness in every slice.
  6. Assemble and Bake: Pour the batter into a greased or parchment-lined baking pan. Evenly sprinkle the almond crunch topping over the surface. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool and Enjoy: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Cooling helps the cake set and makes slicing easier without crumbling.

Notes

  • Use fresh cranberries for best texture and flavor; if using frozen, thaw and drain thoroughly.
  • Don’t skip sour cream—it is key to a moist and tender crumb.
  • If the almond topping browns too quickly, tent the cake loosely with foil during baking.
  • Use room temperature butter, eggs, and sour cream for even mixing and finer crumb.
  • Cool the cake completely before slicing to prevent crumbling.

Nutrition

Keywords: cranberry coffee cake, almond crunch, breakfast cake, brunch recipe, moist coffee cake, tart and sweet coffee cake, nutty topping

Find it online: https://lillysplate.com/cranberry-coffee-cake-with-almond-crunch/