Description
Indulge in a delectable Cranberry Almond Coffee Cake recipe! Learn how to bake this moist and flavorful treat perfect for any occasion. Click here now!
Ingredients
Scale
- 2 cups all-purpose flour (240 g)
- 1 cup granulated sugar (200 g)
- 1/2 cup unsalted butter, softened (113 g)
- 1 cup plain yogurt (240 ml)
- 2 large eggs
- 1 teaspoon vanilla extract (5 ml)
- 1 teaspoon baking powder (4 g)
- 1/2 teaspoon baking soda (2.5 g)
- 1/4 teaspoon salt (1.5 g)
- 1 cup fresh or frozen cranberries (100 g)
- 1/2 cup sliced almonds (50 g)
- 1/4 cup brown sugar (55 g)
- 1 teaspoon ground cinnamon (2 g)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×9-inch (23×23 cm) baking pan.
- In a bowl, mix the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and granulated sugar until light and fluffy.
- Add the eggs to the butter mixture, one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the flour mixture.
- Gently fold in the cranberries.
- Pour the batter into the prepared baking pan, spreading it evenly.
- In a small bowl, combine the brown sugar and cinnamon.
- Sprinkle the brown sugar mixture over the batter.
- Top with sliced almonds, spreading them evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a wire rack before serving.
Notes
- Ensure the butter is at room temperature for easy creaming with the sugar.
- Opt for fresh cranberries for a tangy kick, or use frozen if fresh aren’t on hand.
- Evenly sprinkle sliced almonds over the batter for a crispy topping.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 10g
- Protein: 5g
Keywords: cranberry almond, coffee cake, breakfast dessert, homemade treat, holiday baking
