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To make this delicious cranberry almond coffee cake, here’s what you need: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 3/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup sour cream - 1 cup fresh or frozen cranberries - 1/2 cup sliced almonds - 1/4 cup powdered sugar (for dusting) You can swap some ingredients if needed. Here are some ideas: - Use whole wheat flour for a healthier option. - Substitute Greek yogurt for sour cream. - Replace unsalted butter with coconut oil for a dairy-free treat. - Maple syrup can replace granulated sugar, but adjust the liquid in the batter. - If you don't have almonds, try walnuts or pecans instead. This coffee cake serves eight people. Each serving has about: - Calories: 250 - Total fat: 12g - Saturated fat: 6g - Cholesterol: 50mg - Sodium: 150mg - Total carbohydrates: 34g - Dietary fiber: 1g - Sugars: 15g - Protein: 4g This coffee cake is a sweet treat. It pairs well with your morning coffee or afternoon tea. Enjoy making it! {{ingredient_image_1}} To start, gather your ingredients. You will need: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 3/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup sour cream - 1 cup fresh or frozen cranberries - 1/2 cup sliced almonds - 1/4 cup powdered sugar (for dusting) First, preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. You can also line it with parchment paper. This makes it easier to remove the cake later. Next, take a medium bowl. Whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside for now. In a large bowl, cream the softened butter and granulated sugar together. Use an electric mixer for about 3 to 4 minutes. The mixture should be light and fluffy. Now, add the eggs one at a time. Mix well after each egg. Then, stir in the vanilla extract. Gradually add the dry flour mixture. Alternate this with the sour cream. Start and end with flour. Mix until just combined. Be careful not to overmix. Finally, gently fold in the cranberries and sliced almonds. Use a spatula to ensure even distribution. Pour the batter into your prepared cake pan. Smooth the top with a spatula. Bake in your preheated oven for 30 to 35 minutes. To check if it’s done, insert a toothpick in the center. It should come out clean when the cake is ready. Once baked, remove the cake from the oven. Let it cool in the pan for 10 minutes. After that, transfer the cake to a wire rack. Let it cool completely. When the cake is cool, dust the top with powdered sugar. This gives it a beautiful finish. Enjoy your cranberry almond coffee cake with coffee, tea, or on its own! To make your coffee cake fluffy, use room-temperature butter. Room-temp butter mixes better and traps air. Cream the butter and sugar well. This adds volume. Mix until it looks light and fluffy. Be careful not to overmix the batter. This can make your cake dense. Fold in the cranberries and almonds gently. This keeps your batter airy. You can boost flavor by adding spices. A dash of cinnamon or nutmeg works well. Try a splash of almond extract for more almond taste. You can also mix in orange zest for a bright twist. Using fresh cranberries adds a tart flavor. If you use frozen, thaw them first. A common mistake is not measuring flour correctly. Too much flour can make your cake dry. Use the spoon and level method for accuracy. Another mistake is opening the oven door too soon. This can make your cake fall. Wait until at least 20 minutes before checking it. Lastly, don’t skip the cooling step. Cooling the cake helps it set properly. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh cranberries when in season. If using frozen, do not thaw them before adding to the batter to avoid excess moisture. Alternate Mixing: To keep the cake light and fluffy, alternate adding the dry ingredients and sour cream. This helps prevent overmixing. Cool Completely: Allow the cake to cool completely on a wire rack before dusting with powdered sugar. This prevents the sugar from melting into the cake. Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. {{image_2}} You can change the fruit in this coffee cake for a new taste. Try blueberries for a sweet twist. Raspberries add a nice tartness. Cherries work well too, giving a rich flavor. Just remember to keep the amount the same. One cup of fruit keeps the cake moist and tasty. If you want to switch nuts, consider walnuts or pecans. They both bring a great crunch. You can even skip the nuts if you prefer a nut-free cake. This recipe still works well without them. Just be sure to adjust your baking time if you change the texture. Making this cake vegan is simple. Use plant-based butter instead of regular butter. Substitute eggs with flaxseed meal or applesauce. One tablespoon of flaxseed mixed with three tablespoons of water works well. For sour cream, try coconut yogurt or a dairy-free alternative. Your cake will still be moist and delicious! To keep your cranberry almond coffee cake fresh, store leftovers in an airtight container. This helps prevent it from drying out. You can keep it at room temperature for up to two days. If you want to keep it longer, move it to the fridge. In the fridge, it will stay good for about a week. If you want to freeze the cake, first let it cool completely. Then, wrap it tightly in plastic wrap or aluminum foil. Place the wrapped cake in a freezer-safe bag or container. It will last for up to three months in the freezer. When you're ready to enjoy it, just thaw it in the fridge overnight. To reheat your coffee cake, preheat your oven to 350°F (175°C). Place the cake on a baking sheet and cover it with foil. Heat for about 10-15 minutes. You can also use the microwave. Just heat a slice for 20-30 seconds. Enjoy it warm for the best flavor! Yes, you can use frozen cranberries. They work well in this recipe. Just make sure to measure them while still frozen. This helps keep the cake moist. Do not thaw them before adding. Thawing may make them too wet and change the texture. To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. It should also be golden brown on top. The edges may pull away slightly from the pan. Bake for 30 to 35 minutes for best results. You can serve this cake with a dollop of whipped cream. A scoop of vanilla ice cream pairs nicely too. Fresh fruit or a light yogurt can be great options. A cup of tea or coffee complements the flavors well. Enjoy it as a sweet treat at breakfast or brunch. This blog post covered everything about making a delicious Cranberry Almond Coffee Cake. We explored all the ingredients, substitutions, and nutritional information. I shared step-by-step instructions, from prep to baking. You learned tips for fluffiness and flavor tricks, plus common mistakes to avoid. We also discussed fun variations and storage instructions. Remember, with the right ingredients and care, your cake will impress everyone. Enjoy baking and sharing this treat!

Cranberry Almond Coffee Cake

A delicious coffee cake featuring tart cranberries and crunchy almonds, perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup fresh or frozen cranberries
  • 1/2 cup sliced almonds
  • 1/4 cup powdered sugar (for dusting)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3–4 minutes) using an electric mixer.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Gradually add the dry flour mixture, alternating with the sour cream, starting and ending with the flour. Mix until just combined. Do not overmix.
  • Gently fold in the cranberries and sliced almonds with a spatula until evenly distributed throughout the batter.
  • Pour the batter into the prepared cake pan and smooth the top.
  • Bake in the preheated oven for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  • Once baked, remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • Once cooled, dust the top of the coffee cake with powdered sugar for a lovely finishing touch.

Notes

Dust with powdered sugar for a lovely finishing touch.
Keyword almonds, coffee cake, cranberries, dessert