This coffee cake is a little bit of everything: sweet; yet, tart, & moist; yet, crunchy. It comes together quickly & is perfectly suitable for brunch or a late afternoon snack.
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 tsp salt
- 2 cups cranberries
- 1/2 cup chopped walnuts
- 1/2 cup butter, melted
- 2 eggs
- 1 tsp almond extract
- 3 tbsps Turbinado or granulated sugar
Preheat oven to 350 degrees. Spray a 9 inch pie pan with non-stick spray; set aside.
In a medium size bowl, whisk together the flour, sugar, & salt. Stir in the cranberries & walnuts. In a measuring cup, melt the butter. Allow to cool slightly. In a small bowl, whisk together the eggs. Add the eggs, cooled melted butter, & almond extract to flour mixture. Stir, stir, & stir again to incorporate as the mixture will be very thick. Spread evenly in prepared pan.
Using the same measuring cup with the buttered residue, add in 3 tbsps of sugar & stir to soak up any butter remaining in cup. Sprinkle on the top of the batter.
Bake for 40 minutes or until toothpick inserted into middle comes clean.