Ingredients: |
Ingredients: For the streusel:
1 cup sliced almonds
2 Tablespoons unsalted butter, melted
2 Tablespoons light brown sugar, packed
For the cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 cups granulated sugar
3/4 cup butter, melted and cooled
1 teaspoon pure vanilla extract
1 bag (12 oz.) fresh cranberries
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Directions: |
Directions:Make the streusel: Preheat the oven to 300 degrees F. Grease a 10-inch round springform pan.
Combine the almonds, butter and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.
Make the cake: Whisk together the flour, baking powder and salt in a medium bowl. Combine the eggs and granulated sugar in a large mixing bowl and beat with an electric mixer on a medium high speed until the mixture is lightened and increased in volume, about 5 minutes. With the mixture on low, add the butter in a slow stream. Turn the mixture to medium speed and beat for another 2 minutes. Stir in the vanilla. Gently but thoroughly fold in the flour mixture, 1/2 cup at a time. Stir in the cranberries. Scrape the batter into a prepared pan, smoothing the top with a spatula. Sprinkle the streusel over the batter. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes (mine took over 1 hour and 30 minutes).
Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges and serve.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days. |
This recipe for Cranberry Almond Coffee Cake is from