Cranberry Almond Coffee Cake


Almond Topping:
  •     1/3 cup all purpose flour
  •     1/4 cup granulated white sugar
  •     Pinch cinnamon
  •     Pinch salt omit if using salted butter
  •     2 Tbsp unsalted butter melted
  •     1/3 cup flaked almonds

For Cake:
  •     1 1/4 cups all purpose flour
  •     1 1/4 tsp baking powder
  •     1 tsp baking soda
  •     1/4 tsp salt less if you used salted butter
  •     3/4 cup white granulated sugar
  •     1/2 cup unsalted butter at room temperature
  •     2 tsp lemon zest
  •     2 tsp lemon juice
  •     2 large eggs
  •     1/4 tsp almond extract or 1 tsp vanilla
  •     2/3 cup sour cream
  •     1 1/2 cups cranberries fresh or thawed frozen

For garnish:
  •     1 Tbsp confectioners/icing sugar


  1. Prepare the Almond Topping: In a medium bowl, stir together the flour, sugar, cinnamon and salt. Pour in the melted butter and stir until moistened and clumpy. Pour in the flaked almonds and with fingers, mix together until crumbly. Place bowl in the fridge while you prepare the cake.
  2. Preheat oven to 375F. Grease and 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  4. In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the lemon zest and juice and mix to combine. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add the almond extract (or vanilla) and mix to combine. Add the flour mixture alternately with the sour cream and mix until well combined.

For Full Instructions, You Can Go Here : https://www.seasonsandsuppers.ca

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