I know I’ve sometimes mentioned in my blog that Christmas always sneaks up on me. I’m really not the best planner. I seem to always take care of what I need to the week before Christmas. It’s frenetic and it’s sometimes a little stressful, but I always get things done.
Cranberry Coffee Cake
slightly adapted from The Gourmet Cookbook
for the filling:
2 cups fresh cranberries
for the cake:
1 3/4 cups granulated sugar
2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1/2 cup (1 stick) unsalted butter, softened (I used Earth Balance margarine)
1 tsp. vanilla extract
1 Tablespoon orange zest (from 1 medium orange)
1/2 cup milk (I used almond milk)
1/4 sliced almonds
Preheat oven to 350 degrees. Line a 9- by 5- by 3-inch loaf pan with parchment paper and spray with baking spray (or grease it).
Pulse cranberries with 3/4 cup of granulated sugar in a food processor until finely chopped (do not puree). Transfer to a sieve and let drain while making batter.
Mix flour, baking powder and salt in a bowl. Beat together butter and the remaining 1 cup granulated sugar in the bowl of a mixer for about 5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla and orange zest. Reduce speed to low and add flour mixture and milk alternatively in batches, beginning and ending in flour. Mix until just incorporated.
Spread a third of batter evenly in the prepared loaf pan. Spoon half of drained cranberries evenly over batter, leaving a 1/2-inch border along sides. Repeat with batter, then cranberries and finish with batter. Sprinkle on the almond.