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Cranberry Almond Coffee Cake


ANNE KEENAN • Nevada City, California
Cranberries add a delightful tartness to this coffee cake
that is a Christmas morning tradition for my family.

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Rate this recipe 4.5/5 (2 Votes)


  • 1/2 cup almond paste
  • 6 tablespoons butter, softened
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 3 eggs
  • 1-1/3 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2-1/4 cups fresh or frozen cranberries


Servings 9


Step 1

1. In a small mixing bowl, cream almond paste, butter and
1/2 cup sugar until fluffy. Add two eggs, beating well after
each addition. Combine 1 cup flour and baking powder;
add to creamed mixture. Beat in the remaining egg and
flour. Stir in extracts. Gently fold in cranberries.

2. Spread evenly into a greased 8-in. square baking dish;
sprinkle with remaining sugar. Bake at 325° for 45-55
minutes or until a toothpick inserted near the center
comes out clean. Cool on a wire rack.

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