Want a coffee cake for winter that's a bit lighter, but still swoon worthy and will garner gushing praise from any ladies who lunch? This is it. Here she is. This is the one.
And it's gluten-free.
Streusel topping and glaze. What's not to love?
Serves: 9-12 Prep: 10 min. Cook Time: 35 - 40 min
INGREDIENTS:
1 1/2 cups gluten-free flour (Cup4Cup, or Bob's Redmill 1 to 1). SHOP FLOUR HERE
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
6 tbsp butter, softened (I use Challenge butter)
2/3 cup sugar
2 extra large eggs
1 tsp vanilla
1 1/2 tsp almond extract
2/3 cup sour cream (I used Light sour cream and it came out fantastic)
2 cups fresh cranberries
Almond streusel topping:
3 tbsp butter, softened
1/3 cup sugar
3 tbsp gluten-free flour blend
1/4 tsp almond extract
1/3 cup thin sliced almonds (tip: use Trader Joe's Honey Roasted sliced almonds)
Icing:
1/2 cup powdered sugar
1 1/2 tbsp milk of choice (I used oat milk)
a dash almond extract
DIRECTIONS:
Preheat oven to 350
cream butter and sugar
add eggs one at a time until well combined
add vanilla, almond extract along with the eggs
add salt, baking powder and baking soda, and mix well
add sour cream
add flour and blend until smooth
gently fold in cranberries
pour into a greased 9x9 or 8x11 baking dish. (Mine's 81/2 x 8 1/2 and it did well at 40 mins bake time)
Make and sprinkle the top with streusel topping, spreading evenly
bake for 35-45 minutes. I checked mine at 30 and needed to leave it for another 10 minutes, so start checking at 30, and keep an eye on 'er)
When a fork comes to of the center clean, remove from the oven
assemble the icing ingredients in a small bowl, as the cake cools. Adjust to desired thickness or pourability.
drizzle icing over cake once it's cooled (or cooled enough, who are we kidding, it smells amazing)
Enjoy!
