Tangy sour cream coffee cake is layered with sugared cranberries and almonds for a true taste of the Christmas season. This recipe makes two 8 inch cakes, one to give and one to keep!
Cranberries have been a common theme on this blog ever since they came into season. First there was Air Fryer Cranberry Baked Brie (which I’ve made 3 times since), then Champagne Cranberry Sauce, and most recently Cranberry-Oat Crumble Bars. I use them so much in winter months that I’ve developed a flavor memory. Each time I enjoy them I am reminded of happy times.
This coffee cake is sure to create some happy memories! Layers of brown sugar-coated cranberries and almonds are baked into a single layer cake. I’ve developed this recipe for two cakes, so that you can have one to enjoy –and in the spirit of the season- one to give.
Grease and flour the cakes well. As the cakes bake, the cranberries will release their sugars and juices which could leach to the sides of the pan and promote sticking. I recommend flour-based baking spray (such as Baker’s Joy) or the cake pan liners shown. You can purchase a pack of 40 here, and I’ve also seen them at my local Home Goods store!
A simple milk glaze provides extra sweetness to counter the cranberry’s tartness. After icing, add extra sliced almonds on top which makes the cakes look pretty. (I did this!)
We really loved the thick ribbon of almond paste that is baked into the middle of the cakes. It’s reminiscent of the marzipan layer you’ll find in traditional German stollen.
As the name suggests, this cake is wonderful with coffee. It was my breakfast for quite a few mornings consecutively. I’m certain I’ll be making it again before Christmas arrives. Enjoy!
Cranberry Almond Coffee Cake
- Two 8-inch cake pans
- 2 cups 230g fresh cranberries or frozen (thawed)
- 6 tablespoons 98g light brown sugar
- 2 cup 260g all-purpose flour
- 2/3 cup 135g granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/3 cups 243g full fat sour cream
- 1/2 cup 113g unsalted butter, melted
- 1 teaspoon almond extract
- 8 oz. almond paste
- 4 tablespoons sliced almonds
- 1/2 cup confectioners’ sugar
- 2-2 1/2 teaspoons milk
- 1/2 teaspoon almond extract
- Preheat oven to 350°F. Spray two 8 inch round cake pans with flour-based baking spray, or grease and flour.
- Place the cranberries in a medium bowl and add brown sugar; toss to coat and set aside. Combine the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Whisk together until incorporated. In the bowl of an electric mixer, combine the egg, sour cream, melted butter, and almond extract. Beat until well blended. Add the flour mixture to the wet ingredients and mix together on low speed until just combined. Use a large spatula to scrape down the bowl and fold batter together to make sure no pockets of flour or wet ingredients remain.
- Divide half of the batter between the two prepared pans. The batter will be thick and sticky, so coat a rubber spatula with cooking spray and use it to press the batter evenly into the pans (re-spray as needed). Top each pan of batter with 1/4 of the brown sugar-coated cranberries. Cut almond paste in half and crumble one half of the paste into each pan over the cranberries. Divide the remaining batter between the two pans. Spread evenly with a greased rubber spatula. Divide the remaining brown sugar-coated cranberries between the two pans; sprinkle with the sliced almonds.
- Bake for 35-40 minutes, or until the cakes are golden brown on top and a toothpick tester inserted into the centers comes out with a few moist crumbs clinging to the skewer. Allow the cakes to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
- For the icing, stir together the confectioners’ sugar, milk and almond extract in a medium bowl. Add additional milk if needed to thin. Drizzle the icing over the cooled cakes. Serve.
- Refrigerate leftovers. Bring cake to room temperature or warm in the microwave or oven before serving.