April 09, 2012

long weekend cranberry coffee cake

This long weekend I made a yummy cranberry coffee cake.  It's the perfect recipe for a long weekend because it needs alot of time to bake.  But it's definitely worth the wait.  I love the tartness of the cranberries contrasted with the crunchy, crumbly sweetness of the almond crumble topping.  Look at me saying fancy things like "contrasted"!

Here's the recipe!

Cranberry Coffee Cake
adapted from Joy the Baker
2 cups all purpose flour (I substituted 1/2 with whole wheat flour)
2 teaspoons baking powder
3/4 teaspoons salt
1 stick unsalted butter, softened
1 cup granulated sugar
1/4 cup brown sugar
2 eggs
1/4 teaspoon almond extract
1/2 cup yoghurt
2 cups frozen or fresh cranberries
2/3 cup all-purpose flour
2/3 cup lightly packed brown sugar
1/4 tsp ground cinnamon
1/2 stick unsalted butter, well-softened
1/3 cup finely chopped almonds
1/6 cup quick oats
Put a rack in middle oven and preheat oven to 350 degrees F. Butter and flour a loaf pan and set aside.
Whisk together flour, baking powder and salt in a small bowl. Combine butter and sugars in a large mixing bowl and beat with an electric mixer at medium-high speed until pale and fluffy, about 3 to 5 minutes. Beat in eggs one at a time, beating well after each addition, then beat in almond extract. Reduce speed to low and add flour mixture and yoghurt in alternate batches, beginning and ending with the flour mixture, and mixing until just incorporated. Fold in cranberries. Spoon batter into baking dish and spread evenly.
For the topping, place the flour, brown sugar, nuts, cinnamon and oats in a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed. Take two full handful of the topping and spread it over the cake batter. Use a knife to swirl the topping into the batter. Spread the rest of the topping evenly over the cranberry cake batter.
Bake until golden brown and a wooden pick or skewer inserted in center comes out clean, about 1.5 hours to 1 hour and 45 minutes. Cool in pan on a rack for 15 minutes. 

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