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- 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 3/4 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1/2 cup sour cream - 1 cup fresh or frozen cranberries - 1/2 cup sliced almonds - 1/4 cup powdered sugar (for dusting) - You can add a pinch of cinnamon for warmth. - Use orange zest for a fresh twist. - Each serving has about 250 calories. - Contains 10g of fat, 38g of carbs, and 3g of protein. Using fresh cranberries gives a tart bite. Frozen ones work too, but don’t thaw. The almonds add a nice crunch. You can swap the flour for a gluten-free blend. Just be sure to check the ratios. This coffee cake is not just tasty; it’s easy to make! Each bite gives you a burst of flavor. {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). This helps the cake bake evenly. 2. Prepare a 9-inch round cake pan. Grease it with butter and lightly dust with flour. You can also line the base with parchment paper to prevent sticking. 3. In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk well to remove lumps. Set this dry mixture aside for later. 1. In a large bowl, cream together the softened butter and granulated sugar. Use an electric mixer on medium speed for about 3-4 minutes. The mixture should look light and fluffy. 2. Add the eggs one at a time, mixing well after each. This ensures they blend in fully. Stir in the vanilla extract until everything is evenly mixed. 3. Gradually add the dry flour mixture to the wet ingredients in three parts. Alternate with the sour cream. Start and end with flour. Mix gently until just combined. Avoid overmixing, or the cake may become dense. 4. Carefully fold in the cranberries and sliced almonds using a spatula. Make sure they spread evenly without overworking the batter. 1. Pour the batter into your prepared cake pan. Smooth the top with a spatula for even baking. 2. Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick in the center. It should come out clean or with a few moist crumbs. 3. Once baked, remove the cake from the oven. Let it cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely. Feel free to follow these steps for a delightful coffee cake that’s sure to impress! To make a tender cake, cream the butter and sugar well. This step adds air, which helps the cake rise. Use room temperature ingredients, too. Room temperature butter and eggs blend better, which improves texture. For serving, place slices on plates. Add fresh cranberries and a mint sprig for color. This makes your cake look fresh and inviting. A light dusting of powdered sugar adds sweetness and charm. One common mistake is overmixing the batter. Mix just until combined to keep the cake light. Another mistake is using thawed frozen cranberries. Always use them straight from the freezer. This keeps the cake from getting too wet. Pro Tips Use Room Temperature Ingredients: Ensuring your eggs and butter are at room temperature helps the batter mix more evenly, resulting in a lighter, fluffier cake. Don’t Overmix the Batter: Mix just until the dry ingredients are combined with the wet. Overmixing can lead to a dense cake, so be gentle when folding in the cranberries and almonds. Adjust Baking Time for Frozen Cranberries: If using frozen cranberries, you may need to add a few extra minutes to the baking time since they can lower the batter temperature. Experiment with Other Nuts: While sliced almonds add great flavor, feel free to substitute with walnuts or pecans for a different taste and texture in your coffee cake. {{image_4}} You can make tasty swaps for this coffee cake. For a gluten-free option, use almond flour or a gluten-free blend. Both work well and keep the cake light. If you prefer a dairy-free cake, swap the butter for coconut oil. You can use a dairy-free yogurt in place of sour cream. Both changes keep the flavor rich and moist. Want to change up the taste? Add a bit of cinnamon or nutmeg to the batter. These spices give the cake a warm, cozy feel. You can also try mixing in different fruits. Blueberries or chopped apples work great with cranberries. Feel free to experiment with what you love. Top your coffee cake with a simple glaze made from powdered sugar and a splash of milk. This adds a sweet finish. You can also sprinkle more sliced almonds on top for a nice crunch. If you want to mix in more ingredients, try adding chocolate chips or orange zest to the batter. These additions make the cake even more exciting and delicious. To keep your cranberry almond coffee cake fresh, wrap it well. Use plastic wrap or aluminum foil. This keeps the cake moist. Store it in the fridge for up to a week. If you notice the cake getting dry, add a slice of bread to the container. This trick helps keep it soft. You can freeze the coffee cake for later. First, let it cool completely. Then, wrap it tightly in plastic wrap. Next, place it in a freezer-safe bag. Make sure to remove as much air as possible. Label the bag with the date. The cake can stay good for three months in the freezer. When you're ready to eat it, just take it out and let it thaw in the fridge overnight. To reheat the coffee cake, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the cake on a baking sheet. Cover it lightly with foil to keep moisture in. Heat for about 10-15 minutes. Check if it's warm in the center. This method keeps the cake soft and tasty. If you're in a hurry, you can use the microwave. Heat a slice for 20-30 seconds, but it may turn a bit dry. Yes, you can use frozen cranberries. Do not thaw them before adding to your batter. This keeps the cake from getting too wet. Frozen berries will also hold their shape better during baking. To make this coffee cake gluten-free, use a gluten-free flour blend. Look for a blend that has xanthan gum in it. This helps the cake rise and have a nice texture. Measure the flour just like you would regular flour for the best results. This cake pairs well with many drinks. Serve it with coffee or tea for a cozy snack. You can also offer it with fresh fruit or whipped cream for a tasty side. For a twist, try it with vanilla ice cream for dessert! In this blog post, we explored the ingredients and steps to make a delicious cranberry almond coffee cake. We discussed key preparation tips, common mistakes to avoid, and variations to customize your cake. Remember, using fresh ingredients makes a big difference. Enjoy sharing this treat with friends and family. Don't forget to store leftovers properly to keep them fresh. With these tips, you can create a perfect cake every time. Happy baking!

Cranberry Almond Coffee Cake

A delicious coffee cake featuring tart cranberries and crunchy almonds, perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream
  • 1 cup fresh or frozen cranberries
  • 1/2 cup sliced almonds
  • 1/4 cup powdered sugar (for dusting)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter and lightly dusting it with flour, or line the base with parchment paper to prevent sticking.
  • In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk thoroughly to ensure there are no lumps. Set this dry mixture aside.
  • In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar together for about 3-4 minutes, or until the mixture is light and fluffy.
  • Add the eggs one at a time into the butter-sugar mixture, mixing well after each addition until fully incorporated. Follow by stirring in the vanilla extract until evenly blended.
  • Gradually add the dry flour mixture to the wet ingredients in three parts, alternating with the sour cream. Start and finish with the flour mixture, mixing gently until just combined.
  • Carefully fold in the cranberries and sliced almonds using a spatula, ensuring they are evenly distributed throughout the batter without overworking it.
  • Pour the batter evenly into your prepared cake pan and smooth out the top with a spatula for even baking.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, gently transfer the cake to a wire rack to cool completely.
  • Once fully cooled, dust the top of the coffee cake with powdered sugar, adding a delightful finishing touch and a hint of sweetness.

Notes

Serve slices on individual plates, garnished with a few fresh cranberries and a sprig of mint for a pop of color and freshness.
Keyword almonds, coffee cake, cranberries, dessert