Cranberry Coffee Cake with Almond Crunch

kingarthurbaking.com

Jenny B.

Crumbs

1 cup (120g) King Arthur Unbleached All-Purpose Flour

6 tablespoons (75g) granulated sugar

2 tablespoons (14g) confectioners' sugar, sifted if lumpy

¼ teaspoon table salt

6 tablespoons (85g) unsalted butter, cut into ½" cubes; at room temperature

2 teaspoons King Arthur Pure Vanilla Extract

¼ cup (36g) whole almonds, roughly chopped

Cake

2 cups plus 1 tablespoon (248g) King Arthur Unbleached All-Purpose Flour, divided

¾ cup (149g) granulated sugar

1 ½ teaspoons baking powder

¾ teaspoon table salt

½ teaspoon baking soda

8 tablespoons (113g) unsalted butter, cut into ½" cubes; at room temperature

2 large eggs

2 teaspoons King Arthur Pure Vanilla Extract

½ teaspoon almond extract

1 cup (227g) sour cream or plain Greek yogurt

½ cup (49g) cranberries, fresh or frozen; roughly chopped

note: Whole milk or full-fat yogurt (about 5% fat) preferred for the most tender cake.

Glaze

2 tablespoons (13g) cranberries, fresh or frozen; roughly chopped

2 tablespoons (28g) water, hot

¾ cup (85g) confectioners' sugar, sifted if lumpy

¼ teaspoon almond extract

note: Or dust with Snow White Non-Melting Sugar or confectioners’ sugar.

Directions at kingarthurbaking.com

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