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
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:
Friday Favorites No. 505 From Cup of Jo, Aberdeen’s Kitchen, Baker by Nature, Make Mine a Spritzer and More
My Favorite Cranberry Recipes
Friday Favorites No. 504 from What’s Gabby Cooking, Love and Olive Oil, Bev Cooks and More
Hummingbird Cupcakes
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!
It looks delicious.
This is the prettiest coffee cake I have ever seen! Just sent your link to two of my baking buddies. Enjoy your week.
Can this cake be frozen?
Looks amazing!!
Elizabeth, this looks amazing! I would love to make this for the holidays!
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!