Of course, this coffeecake is best right out of the oven, but for a holiday breakfast, that's just not going to happen....at least in my house! So you can make it ahead, seal it in a container and freeze it. Then just thaw it the night before, warm it up in the oven, sprinkle some confectioners sugar on top to make it snazzy and serve.
It has a lovely moist crumb because of the sour cream, a hint of almond and tart cranberries balanced by the streusel topping. It's a big cake and will serve 10-12 people for breakfast or brunch.
Cranberry Almond Streusel Coffeecake
From A Cup of Mascarpone
For the coffee cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup (1 stick) salted butter, room temperature
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
Preheat oven to 350 degrees F.
In a medium bowl, whisk together flour and baking powder.
Butter a 9" springform pan. (Be sure it has at least 3 inch sides!)
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 it on a cookie sheet (just in case) 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.