• Preparation Time 20 minutes
  • Baking Time 50 minutes
  • Makes about 15 servings
  • Freezing Excellent
  • Cranberry Almond Coffeecake
    Cranberry Almond Coffeecake

Ready.
Set.
Make.

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Ingredients

  • 3 1/2 cups Robin Hood® Original All Purpose Flour
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 can Carnation® Evaporated Milk
  • 3 cups cranberries, fresh or frozen and thawed
  • 3 tbsp granulated sugar
  • Topping:
  • 2/3 cup Robin Hood Original All Purpose Flour
  • 1/3 cup packed brown sugar
  • 3/4 tsp cinnamon
  • 1/3 cup butter
  • 1/2 cup sliced almonds

Serving Size: about 15 servings

Next

Directions

Serving Size: about 15 servings

  • Preheat the oven to 375º F (190º C).   Line a 9” x 13” (3 L) baking pan with parchment paper overlapping the two ends for easy removal.
  • Cake: Combine flour, baking powder and salt in small mxing bowl. Cream butter, 1 1/2 cups (375 mL) sugar and eggs in large mixer bowl with an electric mixer on medium speed until creamy. Gradually add evaporated milk. Add flour mixture all at once. Mix well. Spread half of batter into prepared pan. Spoon berries on top. Sprinkle 3 tbsp (45mL) sugar over berries. Carefully spread remaining batter on top.
  • Topping: Combine flour, brown sugar and cinnamon in separate small bowl. Cut in butter until mixture is crumbly using a pastry blender or two knives. Stir in almonds; sprinkle evenly over batter.
  • Bake in preheated oven for 40 to 50 minutes, or until toothpick inserted in centre comes out clean. Cool on wire cooling rack.
Finish

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