Cranberry Coffee Cake With Almond Streusel

By Soo Kim and The Test Kitchen

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Cranberry Coffee Cake With Almond Streusel
Photography by Yvonne Duivenvoorden

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	320320 cal
pro	5 g5g pro
total fat	17 g17g total fat
sat. fat	9 g9g sat. fat
carb	39 g39g carb
fibre	2 g2g fibre
chol	74 mg74mg chol
sodium	243 mg243mg sodium
potassium	98 mg98mg potassium
% RDI:	-
calcium	55 calcium
iron	99 iron
vit A	1313 vit A
vit C	33 vit C
folate	2222 folate

Preparation time: 15 minutes
Total time : 1-1/4 hours

Sweet-tart cranberries add something special and festive to this cake. You can switch up the almonds with walnuts, pecans or hazelnuts, or go totally nut-free with large-flake rolled oats.

Ingredients

3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
1/2 cup unsalted butter , softened1/2 1/2cup cupunsalted butter, softened
2 tsp lemon zest 2 2tsp tsplemon zest
2 tsp lemon juice 2 2tsp tsplemon juice
2 eggs 2 2eggeggs
1/4 tsp almond extract 1/4 1/4tsp tspalmond extract or vanilla
1-1/4 cups all-purpose flour 1-1/4 1-1/4cups cupsall-purpose flour
1-1/4 tsp baking powder 1-1/4 1-1/4tsp tspbaking powder
1 tsp baking soda 1 1tsp tspbaking soda
1/4 tsp salt 1/4 1/4tsp tspsalt
2/3 cup sour cream 2/3 2/3cup cupsour cream
1-1/2 cups fresh cranberries , thawed, chopped and patted dry1-1/2 1-1/2cups cupsfresh cranberryfresh cranberries or frozen cranberries, thawed, chopped and patted dry
2 tsp icing sugar 2 2tsp tspicing sugar
Almond Streusel:
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
2 tbsp unsalted butter , melted2 2tbsp tbspunsalted butter, melted
1 pinch cinnamon 1 1pinch pinchcinnamon
1 pinch salt 1 1pinch pinchsalt
1/3 cup chopped almonds 1/3 1/3cup cupchopped almonds

Preparation

Almond Streusel: In bowl, stir together flour, sugar, butter, cinnamon and salt until in small crumbs. With fingers, mix in almonds until crumbly. Set aside.

In large bowl, beat together sugar, butter, lemon zest and lemon juice until lightened, about 3 minutes. Beat in eggs, 1 at a time. Beat in almond extract.

Whisk together flour, baking powder, baking soda and sa< stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Fold in 1 cup of the cranberries. Scrape into greased and parchment paper–lined 9-inch (2.5 L) springform pan. Sprinkle with remaining cranberries. Sprinkle with streusel.

Bake in 375°F (190°C) oven until golden and cake tester inserted in centre comes out clean, about 50 minutes. Let cool in pan on rack. (Make-ahead: Cover and store for up to 3 days.)

To serve, dust with icing sugar.

Source : Canadian Living Magazine: December 2011