Cranberry Almond Cake (Print Version)

# Ingredients:

→ Almond Streusel Topping

01 - ½ cup melted unsalted butter
02 - ½ cup slivered almonds, toasted
03 - ¼ teaspoon table salt
04 - 1¼ cups regular flour
05 - ⅓ cup packed brown sugar, light
06 - ⅓ cup white sugar
07 - 1½ teaspoons cinnamon powder

→ Cake Batter

08 - 2 cups regular flour
09 - 1 teaspoon baking powder
10 - ½ teaspoon baking soda
11 - ½ teaspoon table salt
12 - ½ cup unsalted butter, room temp
13 - 1¼ cups white sugar
14 - Zest from 1 orange
15 - 3 large eggs, room temp
16 - 2 teaspoons vanilla flavoring
17 - ½ teaspoon almond flavoring
18 - ⅓ cup sour cream, room temp
19 - ¼ cup milk, room temp

→ Filling

20 - 1 cup cranberry sauce (homemade or bought)

# Instructions:

01 - Grab a medium bowl and mix the slivered toasted almonds, table salt, regular flour, brown sugar, white sugar, and cinnamon powder. Stir everything with a fork until it's mixed well. Keep stirring and slowly pour in your melted butter until you get moist crumbs in different sizes. You want some bigger chunks for that nice texture. Pop the bowl in your fridge while you work on the cake part. The cold helps the crumbs stay intact during cooking.
02 - Put your oven rack in the middle and turn it on to 350°F (175°C). Spray your 9-inch springform pan really well with cooking spray, making sure you get the bottom and sides. Using this kind of pan makes it way easier to get your cake out when it's done.
03 - Take a medium bowl and stir together the regular flour, baking powder, baking soda, and table salt. A good stir makes sure the raising agents are spread out evenly so your cake rises nicely all over.
04 - Using your electric mixer with the paddle on it, beat the soft butter for about 2 minutes till it looks light and fluffy. Add the white sugar and fresh orange zest, then keep beating for another minute or two until everything looks pale and fluffy. The orange bits really add nice flavor. Now drop in the eggs one by one, letting each one mix in before adding another - this stops your mix from breaking apart. Add your vanilla and almond flavorings and mix just enough. Stop and scrape the bowl to get everything mixed properly.
05 - Turn your mixer to low so flour doesn't fly everywhere. Add things in this order: one-third of your dry mix, then all the sour cream, another third of dry stuff, all the milk, and the last of your dry mix. Just mix enough after each addition. Don't overmix or your cake will get tough. Your finished mix should be pretty thick, which is exactly what you need to hold up the cranberry filling.
06 - Scoop half your cake mix into your greased pan and smooth it out flat. Drop spoonfuls of cranberry sauce on top, then gently spread it out but leave a little space around the edges so it won't leak during baking. Cover with the rest of your cake mix, spreading carefully over the cranberry part. If your spatula sticks, spray it with a bit of cooking spray. Grab your cold streusel from the fridge and sprinkle it all over the top of the cake, making a thick layer of crumbs.
07 - Put your cake in the hot oven and let it cook for 55-65 minutes. It's done when you stick a toothpick in the middle and it comes out mostly clean with just a few moist bits. If the top gets too brown while cooking, just lay some foil loosely on top. You'll know it's finished when it looks golden, the middle doesn't jiggle, and the sides start pulling away from the pan a bit.
08 - Take your cake out and set it on a cooling rack. Let it sit in the pan for 10-15 minutes to firm up. Then carefully open the springform and take the ring off. For neat slices, let it cool more before cutting. You can eat it warm or room temp. Every bite gives you moist cake, tangy cranberry, and crunchy almond bits all at once.

# Notes:

01 - This coffee cake puts leftover cranberry sauce to good use, turning it into a tasty breakfast treat you'll love.
02 - The orange bits in the cake work great with the tart cranberry middle, and the nutty almond topping adds a perfect crunch.
03 - This type of cake is naturally a bit heavier than regular cake, making it just right for enjoying with your morning coffee or afternoon tea.

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