Cranberry-Almond Coffee Cake

by feastonthecheap on December 18, 2012

Mary Anne here. Oh what a year this has been! We truly cannot believe that the holidays are in full swing and despite the advent of the season, we have yet to post a new and Feast-worthy recipe. Between the new baby, Mariel’s kitchen construction, and that annoying inconvenience called a job, the past six months have literally been an eddy of all things wild and wonderful.

Well, never has thewait been so deliciously worth it! My son-in-law, who for countless years has adored my Walnut Crumble Cake on Christmas morn, declared this Cranberry-Almond beauty his new fave and wants it for this year’s holiday breakfast. Who am I to argue? He is, after all, the father of my cherished cherub of a grandson!

Somewhat inspired by Mom’s Cranberry Nut Bread – as well as a Plum Upside Down Almond Cake from Kiran Tarun – this combines just the right amount of sweet and tart. The crumble topping could actually handle a few more of the ruby orbs than I used, but it’s strictly a matter of preference.

And if cake isn’t what you’re wishing for this year, we have a dazzling treasure trove of holiday recipes, whether it’s Christmas fare or a belated Hanukkah feast. No matter how or what you celebrate, we wish you a very jolly season filled with laughter, love and, of course, a bountiful feast!

Print This Recipe Print This Recipe

Christmas Cranberry-Almond Crumble Coffee Cake
Serves 12

Note: This cake doesn’t just have to be for a holiday breakfast. We think it would be a gorgeous addition to the sweets tray at an afternoon tea party. And if you plan to prepare it for a holiday meal, it can be frozen ahead of time. Simply wrap well with a layer of plastic and then tin foil. To defrost, crack open the wrappings and allow the cake to come to room temperature on the counter-top. Re-heat in a 325 degree oven for about 15 to 20 minutes.

Ingredients:
½ cup blanched slivered almonds, lightly toasted and chopped – $3.99
1 ½ cups fresh cranberries, coarsely chopped – $1.99
½ cup (1 stick) sweet butter, softened – stock
1 cup sugar – stock
2 eggs, lightly beaten – stock
½ Teaspoon almond or vanilla extract – stock
2 cups all-purpose flour – stock
1 ¼ Teaspoons baking powder – stock
½ Teaspoon baking soda – stock
¼ Teaspoon salt – stock
½ Teaspoon cinnamon – stock
¼ Teaspoon ground cloves – stock
1 cup (8 oz.) sour cream

For the Topping:
3 Tablespoons flour – stock
2 Tablespoons sweet butter, softened – stock
¼ cup blanched slivered almonds, lightly toasted and chopped – included above
1/3 cup brown sugar – stock
¼ Teaspoon almond or vanilla extract – stock
½ Teaspoon cinnamon – stock
¼ cup fresh cranberries (or to taste), coarsely chopped – included above
Grand Total Assuming a Well-Stocked Pantry: $5.98
Total Per Slice: $0.50

Directions:
1. Preheat the oven to 350 degrees. Lightly toast the chopped almonds on an un-greased cookie sheet until pale gold, stirring once, about 4 or 5 minutes. Remove and set aside.

2. Oil or butter a 9-inch spring-form pan.

3. Using a mixer, cream the butter with the sugar. Add the eggs, one at a time, beating well after each addition. Stir in the almond or vanilla extract.

4. In a separate bowl, combine all of the dry ingredients. Stir in the cranberries and almonds.

5. Add the dry ingredients to the butter/sugar batter, alternately with the sour cream, beginning and ending with the dry mixture. Note: The batter will be quite thick and I finished it by hand, so as not to over-mix and produce a dry cake.

6. Scrape the batter into the prepared cake pan and spread evenly with a rubber spatula.

7. In a small bowl combine the topping ingredients, using 2 knives as cross swords to cut in the butter. Or do what I do and use your fingers! The mixture should be crumbly, no matter your method.

8. Sprinkle the crumbles evenly over the batter. Bake for 50 minutes until a toothpick inserted in the middle comes out clean.

7. Cool on a wire rack for 15 minutes. Remove the sides of the pan. Serve warm or at room temperature.

{ 5 comments… read them below or add one }

Amanda @ Once Upon a Recipe December 18, 2012 at 12:43 pm

What a lovely cake! I can see why your son-in-law enjoyed it so! Happy holidays to your sweet family and all the best in the new year!

Reply

Rachel Cooks December 19, 2012 at 8:17 am

I want to eat this Christmas morning! How gorgeous!

Reply

Sandra@foodieaffair.com December 19, 2012 at 11:26 am

Oh, I think I’ll make this for my co-workers! Looks delicious!

Reply

Debbie @The Hip Hostess December 29, 2012 at 4:31 pm

Oh does this look scrumptious! Would be perfect for New Year’s Day Brunch I’m thinking. Just printed it up! Bet you had a magical Christmas with your new little grandson! Isn’t it just a joy? We have our second grandchild on the way!

Reply

feastonthecheap December 29, 2012 at 6:11 pm

Yay for you, Debbie! Second grandchild is just a double blessing! And yes – Christmas was full of magic with all of the family gathered and that little man bringing each one of us incredible joy. Happy New Year and enjoy the breakfast cake. Cheers!

Reply

Leave a Comment

Previous post:

Next post: