Cranberry Sauce Coffee Cake Recipe
This cranberry cake is a perfect fall dessert with a zesty orange flavor and a sweet, crunchy almond crumb topping. It’s moist, rich, and perfect for any holiday or gathering!
Equipment
- Medium bowl
- Electric mixer with paddle attachment
- 9-inch springform pan
- Fork
- Offset spatula.
- Cooking spray
- Whisk
- Skewer
Ingredients
Crumb topping:
- ½ cup unsalted butter melted
- ½ cup toasted slivered almonds
- ¼ teaspoon kosher salt
- 1 ¼ cup all purpose flour
- ⅓ cup EACH: light brown sugar AND granulated sugar
- 1 ½ teaspoon cinnamon
Cranberry Cake:
- 2 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon EACH: baking soda AND kosher salt
- ½ cup unsalted butter room temperature
- 1 ¼ cups granulated sugar
- Zest of 1 orange
- 3 large eggs room temp
- 2 teaspoon vanilla extract
- ½ teaspoon almond extract
- ⅓ cup sour cream
- ¼ cup milk
- 1 cup leftover cranberry sauce or store-bought
Instructions
- Prepare Crumb Topping: Mix almonds, salt, flour, sugars, and cinnamon. Stir in melted butter. Chill in the fridge while making the batter.
- Prep Oven and Pan: Preheat oven to 350°F. Spray a 9-inch springform pan with cooking spray.
- Make Dry Mix: Whisk together flour, baking powder, baking soda, and salt.
- Make Batter: Beat butter, sugar, and orange zest until fluffy. Add eggs one at a time. Mix in vanilla and almond extract. Alternate adding dry mix, sour cream, milk, and remaining dry mix.
- Assemble Cake: Spread half the batter in the pan. Add cranberry sauce in dollops, spread, then top with the remaining batter. Sprinkle with crumb topping.
- Bake: Bake for 55-65 minutes, until a skewer comes out mostly clean. Tent with foil if top browns too much.
- Cool: Let cool for 10-15 minutes before removing from pan.
