Cranberry Coffee Cake


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.


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