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Cranberry Almond Streusel Coffee Cake Recipe

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This recipe for Cranberry Almond Streusel Coffee Cake is from Ahaus Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Coffee Cake:
2 1/2 c all-purpose flour
2 tsp. baking powder
1/2 c (1 stick) salted butter, room temperature, or unsalted butter and 1/4 teaspoon salt
1 c granulated sugar
3 large eggs
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1 1/2 c sour cream
2 c fresh cranberries, rinsed
3 tbsp. 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
confectioner's sugar for dusting
Directions:
Directions:
Preheat oven to 350 degrees F.
In a medium bowl, whisk together flour and baking powder.
Butter a 9" springform pan.
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.
Personal Notes:
Personal Notes:
This is a very tall, elegant coffee cake. Do not attempt in a short pan, or you will clean your oven! I've replaced the cranberries with blueberries when not in season.

 

 

 

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