Cranberry Almond Streusel Coffee Cake

I had two cranberry coffee cakes pinned on Pinterest and was trying to decide which one to make. The problem was, I could not decide between the two. So in my typical fashion I made both at the same time so everyone could try them and we could pick the best one.

Things did not go quite as planned. First this coffee cake took forever to bake and when I say forever, it took over an an hour and half. Second and most importantly, everyone likes both coffee cakes equally. Neither one was better than the other. So instead of having one delicious cranberry coffee to share I now have two and I will share the other one with you tomorrow.

With this coffee cake I decided to remake it, and try and fix a few issues with it. First and foremost I needed to fix the issue of it taking so long to bake. So instead of baking it in a 9 inch springform pan, I used a 10 inch springform pan and it helped reduce the time it took to bake.

Secondly, I did not feel there was enough cranberries in the coffee cake. So instead of the two cups it called for I used an entire 12 ounce bag, which not only make the coffee cake better, but it did not leave me with a partial bag of cranberries to figure out how to use. With these two changes I would say this coffee cake is worth making again and again.

Cranberry Almond Streusel Coffee Cake

Ingredients:

Coffee Cake

• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated
• 3 eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 cups light sour cream, room temperature
• 12 ounces fresh cranberries, rinsed
• 3 1/2 tablespoons granulated sugar

Streusel Topping

• 1/2 cup light brown sugar
• 1 1/2 cups all purpose flour
• 3/4 cup unsalted butter, room temperature

Topping

• confectioner's sugar

Directions:

1. Preheat oven to 350º F. Spray a 10 inch springform pan with cooking spray.
2. In a medium bowl whisk together the flour and baking powder.
3. In the bowl of a stand mixer cream together the butter and sugar until light and fluffy.
4. Add in the eggs one at a time beating well after each addition. Add in vanilla extract, almond extract and sour cream, beat until well mixed.
5. With mixer on low slowly add in flour mixture and beat until combined.
6. In a medium bowl combine the cranberries and 3 1/2 tablespoon granulated sugar.
7. Fold cranberries into the batter and spoon batter into prepared pan.
8. In a medium bowl combine the sugar and flour.
9. Cut the butter in with a pastry cutter, until butter is in small pieces. Sprinkle over the batter
10. Bake for 50-65 minutes or until an inserted toothpick comes out clean.
11. Cool in pan for 30 minutes then remove springform sides.
12. Dust with confectioner's sugar and serve.

Enjoy!!!

Serves: 12
Calories: 503
Total Fat: 23.3g
   Saturated: 14.6g
   Polyunsaturated: 1.1g
   Monounsaturated: 5.5g
   Trans: 0g
Cholesterol: 113.7mg
Sodium: 476.2mg
Potassium: 99mg
Total Carbs: 65.9g
   Dietary Fiber: 2.1g
   Sugars: 32.1g
Protein: 8.1g
Vitamin A: 17%
Vitamin C: 5%
Calcium: 6.6%
Iron: 13%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from a cup of mascarpone.