This cranberry coffee cake is such a great use of cranberries, I could eat it every day! If serving warm, serve with ice cream.
Ingredients
- all-purpose flour: 1 cup
- white sugar: 1 cup
- salt: 0.25 tsp
- cranberries, at room temperature: 2 cups (fresh)
- walnuts: 0.5 cup (chopped)
- butter: 0.5 cup (melted)
- eggs: 2 piece (beaten)
- almond extract: 1 tsp
- walnuts: 0.25 cup (chopped)
- brown sugar: 0.25 cup
- butter: 2 Tbsp (melted)
- all-purpose flour: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
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Combine flour, sugar, and salt in a bowl. Stir in cranberries and walnuts; toss to coat. Stir in butter, eggs, and almond extract. Spread batter into the prepared pan.
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Combine walnuts, brown sugar, butter, and flour for streusel in a small bowl. Crumble streusel on top of cranberry mixture.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve warm or cold.
