Need a dessert to impress? Try this delicious coffee cake recipe that everyone will enjoy!
This coffee cake is prefect for after super when everyone is sitting around the table having a cup of coffee or tea. Also really great as an afternoon or morning snack! This dessert will keep for serval days so its great to make in advance for any type of gathering (you know, for when we can have gatherings again #pandemicblues).
This moist and light cake makes up at least 8 servings and is made with fresh cranberries, topped with an almond streusel. For a nut free version simply omit the almonds from the topping and use large rolled oats instead!
I altered this recipe to make it gluten free but if you wish to see the original recipe please visit Season and Suppers.
For Cake: 1 1/4 cups gluten free flour 3/4 tsp Xanthan gum (if your flour does not include it) 1 1/4 tsp baking powder 1 tsp baking soda 1/4 tsp salt, less if you used salted butter 3/4 cup white granulated sugar 1/2 cup unsalted butter, at room temperature 2 tsp lemon zest 2 tsp lemon juice 2 large eggs 1 tsp vanilla 2/3 cup sour cream 1 1/2 cups cranberries, fresh Almond Topping: 1/3 cup gluten free flour 1/4 cup granulated white sugar Pinch cinnamon Pinch salt, omit if using salted butter 2 Tbsp unsalted butter, melted 1/3 cup flaked almonds For garnish: 1 Tbsp confectioners/icing sugar Instructions Prepare the Almond Topping: In a medium bowl, stir together the flour, sugar, cinnamon and salt. Pour in the melted butter and stir, then add flaked almonds, mix together until crumbly. Refrigerate until ready to use. Preheat oven to 375F. Grease and 8-inch pan and line the bottom with a round of parchment paper. In a medium bowl, whisk together the flour, xanthan gum, baking powder, baking soda and salt. In a large bowl with an electric mixer beat together the butter and sugar until light and fluffy, about 2 minutes. Add the lemon zest and juice and mix to combine. Add the eggs one at a time. Add vanilla and mix to combine. Add the flour mixture alternately with the sour cream and mix until well combined. With a spoon, gently stir 1 cup of the cranberries into the batter. Pour batter into prepared pan and smooth top. Scatter remaining 1/2 cup of cranberries over the top. Sprinkle almond topping over the top. Bake in preheated oven for 45-50 minutes. Let cool in pan for 5 minutes, then transfer cake to a cooling rack After letting the cake cool completely you can dust with icing sugar.