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Cranberry Almond Coffee-Cake

November 18, 2015 By Elizabeth@ Pine Cones and Acorns 7 Comments

Good morning! How was your weekend? It is strange to come here and post about a recipe after the terrible tragedy in Paris. Thankfully all of my friends are safe but my heart goes out to all those who lost their lives or are injured. 

I have a busy week and am trying to get as much done for the holidays before my guests arrive next Monday. That means, Christmas trees, wrapping, desserts, and more! EEEK!

This weekend I made a few cranberry coffeecakes to test the recipes and see if I wanted to have them while the guests are here. This is one of them and it is delicious! Moist, sweet, with a hint of almond and more. Throw on the crumble topping and I think it is the perfect cake for breakfast or dessert. In fact I liked it so much I am making them to give away!

Cranberry Almond Coffeecake with Crumble Topping

recipe from Hungry Couple

Cake:

3 Eggs

1 1/2 Cups sugar


1 1/2 Sticks unsalted butter, at room temperature


1 Tablespoon almond extract

1 1/2 Cups sour cream

2 1/2 Cups all purpose flour


2 Teaspoons baking powder


1/4 Teaspoon baking soda 


1 Teaspoon salt


2 Cups cranberries, plus more if you want to garnish


Crumb Topping:

1/2 Cup light brown sugar

1 1/2 Cups all purpose flour

1 Stick unsalted butter, melted

1/4 Teaspoon salt

Preheat oven to 350. Prepare an 8″ spring form pan with cooking spray, or butter and flour. Line the bottom with a piece of parchment paper. 

To make the crumb topping, combine the sugar, flour and salt in a small bowl.  Stir in the melted butter and mix until it resembles small crumbs. 



To make the cake, cream the butter and sugar together using  a stand mixer fitted with a paddle attachment.  Then beat in the eggs on at a time. Add the almond extract and sour cream and continue mixing until just combined.  In a separate bowl, combine the flour, baking soda, baking powder and salt. set aside. Stir the flour mixture into the wet batter and mix.  

 Place the cranberries to a small bowl and add a tablespoon of the flour mixture.  Toss the berries in the flour to help prevent them from sinking to the bottom of the cake. 

 Add the cranberries to the bowl and stir just until combined.



Place the crumb topping evenly over the batter and bake  for approximately 50 – 60 minutes or until a tooth pick  comes out clean.  Allow to cool completely before removing from the pan.  Dust the top with powdered sugar and sugared berries if you like. 

Have you been experimenting with any desserts this weekend? If so, do share the recipes. And if you have a few suggestions for Thanksgiving breakfast let me know.

I hope that you have a fabulous week!

Linking to:

Stone Gable The Scoop

Coastal Charm

The Dedicated House

Savvy Southern Style

Dixie Delights



Related Posts:

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    My Favorite Cranberry Recipes
  • 15 Great Books to Give for Christmas 2019
    15 Great Books to Give for Christmas 2019
  • Christmas Gift Book List for Foodies and Travelers
    Christmas Gift Book List for Foodies and Travelers

Filed Under: Recipe Tagged With: breakfast, Coffeecake, Cranberry Almond Coffeecake, recipes

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Reader Interactions

Comments

  1. Castles Crowns and Cottages says

    November 16, 2015 at 11:06 am

    Beauty and happiness must continue in the midst of hatred. I just wish there was something TANGIBLE we could do for our Parisian friends. Peace my friend!

    Reply
  2. William Kendall says

    November 16, 2015 at 3:28 pm

    It looks delicious.

    Reply
  3. Preppy Empty Nester says

    November 16, 2015 at 7:11 pm

    This is the prettiest coffee cake I have ever seen! Just sent your link to two of my baking buddies. Enjoy your week.

    Reply
  4. Unknown says

    November 17, 2015 at 12:02 am

    Can this cake be frozen?

    Reply
  5. therelishedroost says

    November 17, 2015 at 2:57 am

    Looks amazing!!

    Reply
  6. Sunday Taylor says

    November 17, 2015 at 3:57 am

    Elizabeth, this looks amazing! I would love to make this for the holidays!

    Reply
  7. Carole says

    November 19, 2015 at 10:07 pm

    Elizabeth, your cake is just great. I would love you to stop by Food on Friday: Cakes over at Carole's Chatter to add this to the cake collection! Cheers!

    Reply

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meet elizabeth

Hi, I'm Elizabeth. I'm "mad for plaid", a good book, a cup of hot chocolate and my pups. Join me as I find the beauty in life and elevate the everyday.

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