Cranberry Almond Coffee Cake
This Cranberry Almond Coffee Cake is perfect for breakfast and brunch. Infused with cranberry and almond flavor then topped with a crumbly almond strudel.
Servings: 12
Calories: 561kcal
Equipment
- 9x13 inch pan
Ingredients
For The Batter:
- 1 c. butter
- 1 c. sugar
- 2 eggs
- 1/4 c. sour cream
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 c. flour
- 1 can whole cranberries
- 2 tsp. almond extract
For the Crumb Topping:
- 1/4 c. sugar
- 1/2 c. flour
- 1/4 c. butter
- 1/4 c. sliced almonds
- 1 tsp. almond extract
Instructions
- 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.
Nutrition
Calories: 561kcal | Carbohydrates: 79g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 83mg | Sodium: 283mg | Potassium: 202mg | Fiber: 2g | Sugar: 40g | Vitamin A: 702IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 3mg