cranberry coffee cake

This recipe was submitted for Merry Mondays by my amazing and beautiful mother.  She said it was super tasty and smelled wonderful while baking in the oven!  

Cranberry Coffee Cake
submitted for Merry Mondays by my mom from Joy the Baker


For the cake:
4 cups all purpose flour
4 tsp baking powder
1 1/2 tsp salt
2 sticks unsalted butter, at room temperature
2 cups white sugar
1/2 cup brown sugar
4 eggs
1/2 tsp almond extract
1 cup sour cream mixed with 2 tbsp milk
4 cups fresh cranberries, roughly chopped.


For the topping:
1 1/3 cup flour
1 1/3 cup lightly packed brown sugar
1/2 tsp cinnamon
1 stick unsalted butter, at room temperature
2/3 cup pecans, finely chopped
1/3 cup quick cooking oats


Directions:


Preheat oven to 350 degrees F.  Grease and flour 9×13″ baking pan.


In medium bowl, sift together flour, baking powder, and salt.  In another bowl, mix together butter and sugars.  Beat with an electric mixer until light and fluffy, about 3 minutes.  Beat eggs in one at a time, beating well and scraping the sides after each addition.  Then beat in almond extract.


Reduce speed to low and add flour mixture and sour cream in alternate batches, starting and ending with the flour mixture.  Fold in cranberries.  Pour into prepared baking dish and smooth out.


For the topping, stir together the flour, brown sugar, cinnamon, and butter in a large bowl with wooden spoon.  Work the butter with your fingers until evenly distributed.  Take two handfuls of the topping and spread it over the cake batter.  Use a knife to swirl the topping into the batter.  Spread the rest of it evenly over the batter.


Bake in preheated oven about 1 hour to 1 hour and fifteen minutes.  It should be golden brown and a wooden pick inserted in the center comes out clean.

Let it cool for 15 minutes.  Enjoy warm!

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