Happy New Year!!! I hope you all rang in the new year with your loved ones doing what makes you the absolute happiest! I seriously believe I was the last person on the planet who had not either read the book or watched the movie, The Hunger Games. So before 2012 ended, switching back and forth with an exciting college bowl game, I watched The Hunger Games. With a bottle of Prosecco and freshly popped popcorn, I was gripped to the television. Why had I waited so long? What a movie! Since I'm one of those who can't wait to find out what happens in the following two books, I had to text my daughter, as she was out partying, and ask her to please tell me what happens in the next two books, since she had read the entire trilogy. Although her return text to me, "Mom, really. Now?", the sweetie that she is called anyway and filled me in on all the exciting details. What a creative imagination Suzanne Collins, the author, has!
Hopefully this delicious Cranberry Almond Streusel Coffee Cake makes you hungry! As I write this blog post, I'm longing for a slice with a hot cup of coffee on this below freezing cold morning, but unfortunately, we gobbled it all up over the holidays.
The crumb of this cake was so moist and scrumptious, with the lovely hint of almond, harmonized perfectly with tart fresh cranberries, and topped off with a delicious, chunky streusel...which puts any coffee cake over the top, and adds just the right amount of sweetness.
This coffee cake is absolutely the best served freshly baked from the oven; however, since I was baking ahead, froze it in an airtight container for two weeks prior to serving, which worked out just as nicely.
Here's wishing you all the happiest and healthiest of New Years!
Until next time...mangia! xox
Cranberry Almond Streusel Coffee Cake
Serves 8 - 12
for the coffee cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup (1 stick) salted butter, room temperature (I used unsalted butter and 1/4 teaspoon salt)
1 cup granulated sugar
3 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups sour cream
2 cups fresh cranberries, rinsed
3 tablespoons granulated sugar
for the streusel topping:
1/2 cup light brown sugar
1 1/2 cup all-purpose flour
3/4 cup (1 1/2 sticks) salted butter, room temperature (I used unsalted butter and no salt)
confectioner's sugar for dusting
Create the Cranberry Almond Streusel Coffee Cake:
Preheat oven to 350 degrees F.
In a medium bowl, whisk together flour and baking powder.
Butter a 9" springform pan. (See Carol's notes.)
Cream butter and sugar until light.
Add eggs, one at a time, and stir together well.
Mix in vanilla extract, almond extract, and sour cream.
Add the flour mixture and beat until combined.
In a small bowl toss the cranberries with the 3 tablespoons sugar, and fold into the batter.
Spoon the batter into the prepared cake pan.
In a medium bowl, work together the sugar, flour and butter until crumbly, and sprinkle over the batter.
Bake until golden brown, approximately 50 - 60 minutes, or until a toothpick inserted in center comes out clean.
Cool in pan on a rack for approximately 30 minutes and remove the springform side.
Dust with confectioner's sugar before serving.
Refrigerate any leftover cake in an airtight container.
The original recipe called for a 9" round cake pan; however, this is not large enough if the pan only has 2" sides. I used a 9" springform pan, which has slightly higher sides, so it just made it. If you use a 9" round cake pan, be sure it has 3" sides. Otherwise, it would be best to use an 11" coffee cake pan, 10" angel food pan, or a 10" round cake pan, which will better fit the coffee cake ingredients. Adjust the cooking time accordingly, and carefully remove from the pan after cooling on rack for approximately 30 minutes.
If the edges rise above the sides of the pan and the streusel begins to brown too much before the cake is completely baked, cover the edges with foil.
Recipe adapted from Sweet Paul Blog.