Get ready to transform your ordinary morning into an extraordinary culinary experience with this mouthwatering Cranberry Almond Cream Cheese Coffee Cake! Imagine sinking your teeth into a perfectly moist, tender cake bursting with tangy cranberries, crunchy almonds, and a rich, creamy texture that will make your taste buds dance with joy. Whether you're a breakfast enthusiast, a dessert lover, or simply someone who appreciates a spectacular baked treat, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 package cream cheese, softened
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh cranberries
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened cream cheese, butter, and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the batter.
- Gently fold in the fresh cranberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the sliced almonds evenly over the top of the batter, creating a decorative and crunchy topping.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the coffee cake cool in the pan for 10-15 minutes.
- Carefully transfer to a wire rack to cool completely. This helps prevent the bottom from becoming soggy.
- Once cooled, slice into 8 equal pieces and serve. The coffee cake can be enjoyed warm or at room temperature.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Make sure all your ingredients are at room temperature before starting. This helps create a smoother, more evenly mixed batter.
- When creaming butter, cream cheese, and sugar, beat until the mixture is light and fluffy - this typically takes 3-4 minutes and creates a better cake texture.
- Be careful not to overmix the batter after adding flour. Mix just until the ingredients are combined to keep the cake tender.
- For the freshest flavor, use fresh cranberries. If using frozen, do not thaw them before adding to the batter to prevent color bleeding.
- To ensure even baking, rotate the pan halfway through the cooking time.
- Let the cake cool slightly in the pan before transferring to a wire rack to prevent breaking.
- For an extra touch of elegance, dust the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 48g
Protein: 7g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 95mg
