This delicious cranberry coffee cake is light and moist, studded with cranberries and topped with an almond streusel topping.
I have been making this cranberry 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.
Cranberries: You can use fresh or frozen cranberries. If frozen, thaw first and pat dry before adding to batter.
Almond Extract: I am not a fan of the taste of almond extract in baking, so I always opt for pure vanilla ahead. You can use either, as you like.
I garnished my cake with some fresh cranberries and a few sprigs of rosemary. I would suggest not leaving the rosemary in the cake if it will be sitting on the counter for a bit, as the flavour of the rosemary will transfer to the cake.
You can change this one up a bit flavour wise by using orange zest and juice instead of the lemon.
This is a very moist cake, so it keeps well for several days, stored covered on the counter. This cake would also freeze well if you want to bake it ahead.
Change it up! You can use any nut for the topping, such as chopped walnuts, pecans or hazelnuts if you like. For a nut-free version, omit the nuts and use large flake rolled oats instead.
Cranberry Almond Coffee Cake
- 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
- 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
- 1 Tbsp confectioners/icing sugar
- 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.
- Preheat oven to 375F. Grease and 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the lemon zest and juice and mix to combine. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add the almond extract (or vanilla) and mix to combine. Add the flour mixture alternately with the sour cream and mix until well combined.
- With a spoon, gently stir 1 cup of the cranberries into the batter. Pour batter into prepared pan and smooth top. Scatter remaining 1/2 cup of cranberries over the top. Sprinkle almond topping over the top.
- Bake in preheated oven for 45-50 minutes, or until a tester inserted in the centre comes out clean. Let cool in pan for 5 minutes, then run a knife around the outside and remove the outer ring. Transfer cake to a cooling rack, sliding off the base of the pan (with the parchment) and onto the cooling rack. Let cool completely.
- Serve dusted with icing sugar.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.