A staple that goes just as well with breakfast as it does on its own for dessert, coffee cake has been a European delicacy for hundreds of years. Here at Escuminac, we’ve dared to go beyond by adding two of our favourites—cranberries and almonds.
Traditionally coming with a sweet, rounded palate that makes it wonderful served warm alongside a coffee, the coffee cake is nuanced with the addition of cranberries. Bringing a higher dimension with a tart finish, the cranberries offer a more complete culinary experience than mere coffee cake alone. We find it makes for an even bolder statement, and taste experience!
So far we have a cake that is both sweet from the coffee cake and a little tart from the cranberries; what comes next is a gentle rounding that brings it all together—almonds.
Lending nutritional value as much as a great taste addition, the almonds bring balance and wholeness to this coffee cake. Now you have a tried and true staple of feasts everywhere, but made better. With accenting notes of cranberry supported with a warm base from the almonds, this is a cake that won’t be forgotten!
- 1/3 cup all purpose flour
- 1/4 cup granulated white sugar
- Pinch cinnamon
- Pinch salt omit if using salted butter
- 2 Tbsp unsalted butter melted
- 1/3 cup flaked almonds
- 1 1/4 cups all purpose flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt less if you used salted butter
- 1/2 cup Escuminac Great Harvest Maple Syrup
- 1/2 cup unsalted butter at room temperature
- 2 tsp lemon zest
- 2 tsp lemon juice
- 2 large eggs
- 1/4 tsp almond extract or 1 tsp vanilla
- 2/3 cup sour cream
- 1 1/2 cups cranberries fresh or thawed frozen
- 1 Tbsp confectioners/icing sugar
- Prepare the Almond Topping: In a medium bowl, stir together the flour, sugar, cinnamon and salt. Pour in the melted butter and stir until moistened and clumpy. Pour in the flaked almonds and with fingers, mix together until crumbly. Place bowl in the fridge while you prepare the cake.
- Preheat oven to 375F. Grease and 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and maple syrup until light and fluffy, about 2 minutes. Add the lemon zest and juice and mix to combine. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add the almond extract (or vanilla) and mix to combine. Add the flour mixture alternately with the sour cream and mix until well combined.
- With a spoon, gently stir 1 cup of the cranberries into the batter. Pour batter into prepared pan and smooth top. Scatter remaining 1/2 cup of cranberries over the top. Sprinkle almond topping over the top.
- Bake in preheated oven for 45-50 minutes, or until a tester inserted in the centre comes out clean. Let cool in pan for 5 minutes, then run a knife around the outside and remove the outer ring. Transfer cake to a cooling rack, sliding off the base of the pan (with the parchment) and onto the cooling rack. Let cool completely.
- Serve dusted with icing sugar.
Calories: 308kcal | Carbohydrates: 49g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 94mg | Sodium: 266mg | Potassium: 197mg | Fiber: 2g | Sugar: 27g | Vitamin A: 640IU | Vitamin C: 3.8mg | Calcium: 82mg | Iron: 1.7mg
Season & Suppers - Jennifer