Cranberry Almond Coffeecake | Recipes

Cranberry Almond Coffeecake

(7) Ratings:
Prep Time:
Baking Time:
Makes:about 15 servings
Freezing:excellent

Make coffee breaks even sweeter with this delectable treat. Enjoy the taste of tart cranberries, spicy cinnamon and sliced almonds in every single bite.

Ingredients

3 1/2 cups 875 mL Robin Hood® Original All Purpose Flour
2 tbsp 30 mL baking powder
1 tsp 5 mL salt
1/2 cup 125 mL butter, softened
1 1/2 cups 375 mL granulated sugar
2 eggs
1 can 354 mL Carnation® Evaporated Milk
3 cups 750 mL cranberries, fresh or frozen and thawed
3 tbsp 45 mL granulated sugar

Topping:

2/3 cup 150 mL Robin Hood Original All Purpose Flour
1/3 cup 75 mL packed brown sugar
3/4 tsp 3 mL cinnamon
1/3 cup 75 mL butter
1/2 cup 125 mL sliced almonds

Directions

  1. Preheat the oven to 375º F (190º C).   Line a 9” x 13” (3 L) baking pan with parchment paper overlapping the two ends for easy removal.
  2. Cake: Combine flour, baking powder and salt in small mxing bowl. Cream butter, 1 1/2 cups (375 mL) sugar and eggs in large mixer bowl with an electric mixer on medium speed until creamy. Gradually add evaporated milk. Add flour mixture all at once. Mix well. Spread half of batter into prepared pan. Spoon berries on top. Sprinkle 3 tbsp (45mL) sugar over berries. Carefully spread remaining batter on top.
  3. Topping: Combine flour, brown sugar and cinnamon in separate small bowl. Cut in butter until mixture is crumbly using a pastry blender or two knives. Stir in almonds; sprinkle evenly over batter.
  4. Bake in preheated oven for 40 to 50 minutes, or until toothpick inserted in centre comes out clean. Cool on wire cooling rack.

Nutritional Information

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