Cranberry Almond Coffee Cake


Wet Ingredients: – 6 Tbsp. butter, softened (NOT melted) – 1/2 c. Almond filling – 1/3 c. sugar – 3 eggs – 1 tsp. vanilla extract – 1/2 tsp. almond extract Dry Ingredients: – 1 1/3 c. flour – 1 tsp. baking powder – 1/2 tsp. salt Fold In: – 2 c. fresh cranberries, rinsed and halved Almond Glaze: – 1 c. powdered sugar – 1 Tbsp. + 1 tsp. milk – 1/4 tsp. almond extract


Step 1

Preheat oven to 350 degrees. Spray a 9" spring form pan with non-stick baking spray. Set prepared pan aside.

Step 2

In a mixing bowl, cream together the wet ingredients. Start with the softened butter and sugar, and add in the almond filling. Using a large whisk, hand or stand mixer, beat together until smooth. Add in the eggs, vanilla and almond extracts. Continue to beat together until mixture is smooth. In a separate bowl, stir together the flour, baking powder and salt.

Step 3

Gradually add in the dry ingredients (flour mixture) to the wet ingredients. Batter will be thick, but smooth. Lastly, fold in the halved cranberries with a rubber scraper or wooden spoon.

Step 4

Pour the batter into the prepared pan, and spread evenly to the sides of the pan. Bake a 350 degrees for 37-40 minute. Top of cake will be golden brown. To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean and crumb-free, the coffee cake is done.

Step 5

Remove cake from oven and let cool for 5-10 minutes before glazing.

Step 6

For glaze: in a small bowl, mix together the powdered sugar, milk and almond extract. Mixture will be slightly thick, yet can be drizzled with spoon. Drizzle the glaze over the cooled cake. Enjoy!

Check out a couple of our other coffee cake recipes below!