Almond Cranberry Coffee Cake

 Almond Cranberry Cake

1 1/2 c. flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

6 T. unsalted butter

2/3 c. sugar

2 large eggs

1 tsp. vanilla extract

1 1/2 tsp. almond extract

2/3 c. sour cream

2 T. milk

2 c. fresh cranberries

Almond topping:

3 T. unsalted butter

1/3 c. sugar

3 T. flour

1/4 tsp. almond extract

1/2 c. sliced almonds

Icing:

1/3 c. powdered sugar

1 1/2 tsp. milk

1/4 tsp. almond extract

Set out the butter to soften.

Preheat the oven to 350 degrees.  Grease a 9” x 9” baking pan or an 8” x 11” pan. 

In a large bowl, combine flour, baking powder, baking soda and salt.  Set aside.

Using a mixer, beat 6 tablespoons butter and 2/3 cup sugar for several minutes, until creamy and well combined.  Add the eggs, vanilla and almond extract. Beat until combined, scraping the sides of the bowl as necessary.

Add half of the dry ingredients to the butter mixture.  Beat until just combined.  Add the sour cream and the 2 tablespoons milk, beating until combined.  Beat in the remaining dry ingredients.  Add the cranberries and gently fold them into the batter with a rubber spatula. Pour the batter into the prepared pan and smooth the top.

Combine the butter, sugar, flour and almond extract for the topping.  Add the sliced almonds and mix until combined.  Sprinkle the topping over the top of the cake batter.  Bake for 35-40 minutes until a toothpick inserted into the center comes out clean.  Place the  cake pan on a wire rack to cool.

Whisk together all the icing ingredients.  Drizzle over the top of the cake.