Cranberry Almond Streusel Coffee Cake

Ingredients:

for the coffee cake:

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 cup (1 stick) salted butter, room temperature (I used unsalted butter and 1/4 teaspoon salt)

1 cup granulated sugar

3 large eggs

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1 1/2 cups sour cream

2 cups fresh cranberries, rinsed

3 tablespoons granulated sugar

for the streusel topping:

1/2 cup light brown sugar

1 1/2 cup all-purpose flour

3/4 cup (1 1/2 sticks) salted butter, room temperature (I used unsalted butter and no salt)

confectioner's sugar for dusting

Create the Cranberry Almond Streusel Coffee Cake:

Preheat oven to 350 degrees F.

In a medium bowl, whisk together flour and baking powder.

Butter a 9" springform pan. (See Carol's notes.)

Cream butter and sugar until light.

Add eggs, one at a time, and stir together well.

Mix in vanilla extract, almond extract, and sour cream.

Add the flour mixture and beat until combined.

In a small bowl toss the cranberries with the 3 tablespoons sugar, and fold into the batter.

Spoon the batter into the prepared cake pan.

In a medium bowl, work together the sugar, flour and butter until crumbly, and sprinkle over the batter.

Bake until golden brown, approximately 50 - 60 minutes, or until a toothpick inserted in center comes out clean.

Cool in pan on a rack for approximately 30 minutes and remove the springform side.

Dust with confectioner's sugar before serving.

Refrigerate any leftover cake in an airtight container.

Carol's notes:

The original recipe called for a 9" round cake pan; however, this is not large enough if the pan only has 2" sides.  I used a 9" springform pan, which has slightly higher sides, so it just made it.  If you use a 9" round cake pan, be sure it has 3" sides.  Otherwise, it would be best to use an 11" coffee cake pan,  10" angel food pan, or a 10" round cake pan, which will better fit the coffee cake ingredients.  Adjust the cooking time accordingly, and carefully remove from the pan after cooling on rack for approximately 30 minutes.

If the edges rise above the sides of the pan and the streusel begins to brown too much before the cake is completely baked, cover the edges with foil.