Cranberry Almond Coffee Cake

 

Where the heck is time flying to?  I realized earlier today when people at work were referring to Thanksgiving, they actually meant NEXT WEEK.  I can’t believe it.  Within the next two weeks, I get to hop on a plane on three different occasions, one for a fun city weekend with a dear friend, one for the Thanksgiving holidays, and one for a job interview.  It’s crazy.  While I welcome the holiday season, this year it has not only crept up on me, but it has completely jumped out of nowhere.

So now begin my Thanksgiving festivities…already. Like many of you out there, Thanksgiving has always been one of my favorite holidays…for obvious reasons.  I started celebrating a little early this year, making sure that I could have some great Thanksgiving-inspired recipes for all of you.

Let’s start with this Cranberry Almond Coffee Cake.  No, it’s not a traditional side or main dish for the big meal itself, but it would serve as a fantastic (and easy to prepare) dish for breakfast or brunch the day of or the day after (use those leftover fresh cranberries!)  This is sweet enough to even be served as a dessert-warm with some vanilla ice cream, even, in my opinion.

 

Cranberry Almond Coffee Cake

Servings: One 8 x 8-inch cake pan

 

Ingredients

3/4 cup (1 and 1/2 sticks) unsalted butter, at room temperature

1 and 1/2 cups sugar, plus more for sprinkling on top of the coffee cake

2 large eggs

1 teaspoon almond extract

1 and 1/2 cups all-purpose flour

Pinch sea salt

2 and 1/2 cups fresh cranberries, plus more for the top of the coffee cake

1/2 cup coarsely chopped almonds (I like mine in bigger pieces-I just pulsed whole almonds in the food processor a few times)

Instructions

1. In a microwave safe bowl, melt the butter in 30 second increments until completely melted.  Chill in refrigerator to cool slightly as you prepare the rest of the ingredients.

2. Set aside 2 tablespoons of the chopped almonds (these will be used on the top of the coffee cake).

3. Preheat the oven to 350 degrees.

4.  Generously spray an 8 x 8-inch baking pan with cooking spray.

5. In a large bowl, whisk together the flour and salt; set aside.

6. In the bowl of your standing mixer fitted with the paddle attachment, beat the sugar and eggs until pale yellow and smooth, about 3 minutes.

7. Add the cooled butter and almond extract and mix until well combined.

8. With the mixer speed on low, slowly add the flour to the wet ingredients and mix until just incorporated.

9. Using a rubber spatula, gently fold in the fresh cranberries and the almonds; mix well.

10. Pour the batter into the pan and smooth with an offset spatula.

11. Sprinkle the top of the batter with extra cranberries, the 2 tablespoons of almonds, and a light dusting of sugar, if desired.

12. Bake until a tester inserted into the center comes out clean, about 50 minutes or so.  (Feel free to cover the cake with aluminum foil if it begins to brown too much-I didn’t have this problem, but the original recipe recommends this.)

 

Source:  Barely adapted from Bake at 350.

 

November 16, 2011 - 7:27 pm

Ann P. - some of the BEST fall flavors I can imagine… and they take you right into Christmas, too! Good thing, b/c that means more times you get to make these! yum.

November 18, 2011 - 1:59 am

Maria - This looks delicious! I can’t believe that thanksgiving is that close either.

November 18, 2011 - 5:02 pm

Kelsey - I am a sucker for ANYTHING cranberry. Time to add this to my list of must makes!

November 18, 2011 - 9:12 pm

Anna - I love this recipe for 2 practical reasons : One is, it can be multipurpose, as you have mentioned it can be a breakfast main course, a snack, a dessert, or cut in small pieces for finger food. Another is, leftover fruits and berries can be incorporated so you wont be guilty of throwing out stuff this holiday season. And the next reason is, oh! Did i just say two reasons? Whatever!? LOL! I love the fruity flavor of this cake too…Great post!

November 19, 2011 - 3:07 pm

Lizzie in Los Angeles - Lacking a stand mixer (I know, I know) I’m wondering if the texture of this cake would be compromised by combining everything by hand ….? This looks great but I don’t want to waste food if hand-mixing will yield a not-so-good result.

November 19, 2011 - 3:28 pm

srlacy - Go for it!

November 19, 2011 - 4:28 pm

Lizzie in Los Angeles - Thanks for the vote of confidence — appreciated!!

November 29, 2011 - 11:36 pm

Mallory - Oh my this looks divine… If you have the time you should try this YUMMY dessert that is a tradition every Thanksgiving for my family. It would be easy to make it more Christmas-geared… use red and green jello instead of yellow and orange! If you try it you should let me know how it turns out… I always want thicker crust but I don’t know how to do it. I love your blog, you’re awesome!

Mallory

Jello Recipe

December 18, 2011 - 6:31 pm

Mom Photographer - It’s in my oven right now :)

December 19, 2011 - 8:55 pm

If you’re sick bake a cake… Cranberry Walnuts Coffee Cake | - [...] In the period of the last few days I’ve peeked at this cake (and this) several times. Those are actually the same cakes with the same recipe but called different. [...]

May 12, 2013 - 1:47 pm

Cranberry Almond Coffee Cake - [...] source:   thecurvycarrot.com [...]

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