Breakfast Cake: Cranberry Almond Recipe
The Christmas holiday is over but are you ready to give up those wonderful Christmas flavors? I am certainly not! I’m a fan of the tart and unique cranberry flavor. That’s why I LOVE this Cranberry Almond Breakfast Cake Recipe.
Almond Cranberry Coffee Cake
Breakfast Cake is another name for Coffee Cake or a cake typically eaten as a compliment to coffee. The addition of fresh fruit is an added bonus that heightens the flavor of the cake.
Cranberries are a staple of the Christmas holidays, and the traditional almond flavoring is a favorite year round. Why not pair the two together for an extraordinary flavored cake!
One of my favorite coffee brands is this. I fell in love with this brand of coffee when trying it for the first-time accidentally. I forgot to pack my usual brand of coffee for a recent family visit and had to purchase more. Of course, my usual brand wasn’t available and we tried this brand instead. I tell you, it was like LOVE AT FIRST SIP!
Cranberry Almond Breakfast Cake
Cranberry Almond Coffee Cake Ingredients
- 2 1/4 cups all-purpose flour, divided
- 1 stick unsalted butter, softened
- One teaspoon pure almond extract
- Two large eggs at room temperature
- 1/2 teaspoon pure vanilla extract
- 3.5 ounces almond paste frozen and grated using the large-hole side of a box grater
- One cup granulated sugar
- 1/2 cup buttermilk
- Two teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 cups fresh cranberries, rinsed and patted dry with a paper towel
- 1/4 cup granulated sugar for coating cranberries
Cranberry Almond Coffee Cake Directions
Preheat oven to 325 degrees.
Grease and flour an 8-inch cake pan and set aside.
In a small bowl combine 2 cups of flour, salt, and baking powder.
In a large mixing bowl combine the butter and sugar and beat until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Add the vanilla and almond extracts and blend until combined.
Add 1/3 of the flour mixture to the creamed butter and sugar. Mix until incorporated.
Add 1/3 of the buttermilk and blend until smooth. Repeat adding 1/3 of the flour and 1/3 of the buttermilk until both are incorporated. Remove the bowl from the mixer.
In the small bowl used for the flour, add 2 cups of the cranberries and remaining 1/4 cup flour. Gently toss together to coat. Set aside.
Using a rubber spatula, add the grated almond paste to the batter until combined.
Gently fold the cranberries and any extra flour into the batter taking care not to break open the cranberries.
Pour the batter into the prepared pan and spread evenly. Bake for 55-60 minutes or until the top browns lightly and a toothpick inserted in the center comes out almost clean. Flip the cake over on a serving plate or cake stand.
Rinse the remaining half cup of cranberries and roll around in a bowl with 1/4 cup sugar to coat the berries.
Arrange on the top and serve.