This Cranberry Almond Coffee Cake is perfect for breakfast and brunch. Infused with cranberry and almond flavor then topped with a crumbly almond strudel.
This Cranberry Almond Coffee Cake is perfect for breakfast and brunch. I especially love this during the holidays. There is nothing quite like being snuggled up in a blanket when its snowing outside, drinking hot chocolate, and eating this cake. Winter goals. 🙂
Cranberry Almond Coffee Cake is so much better than regular old coffee cake. It is perfectly moist (sorry, there just isn’t a better word) and infused with cranberry and almond flavor then topped off with a crumbly almond streusel topping. Definitely worth getting out of bed for.
My husband had me make this cake for a brunch at his work and it got completely devoured. Even my husband, who is not a big cake fan, loves this coffee cake.
For The Batter:
- Preheat oven to 350 degrees and coat a glass 9x13 pan with cooking spray.
For The Batter:
- Cream together the butter and sugar, then beat in the eggs and sour cream. Add the baking powder and salt and mix a little more. Add the flour a little at a time until completely mixed in. Last, gently fold in the whole cranberries and almond extract.
For the Crumb Topping:
- Mix the sugar, flour, and butter with a pastry blender (or fork) until crumbly. Then stir in the almonds and almond extract.
- Spread the batter into the bottom of the 9x13 pan, the batter will be thick. Then sprinkle the crumb topping over everything. Bake for about 45 minutes or until toothpick in the center comes out clean. Let the cake cool for before serving.