We always have leftover cranberry sauce floating around after Thanksgiving, even after all the turkey has been eaten. This coffee cake is a great way to get rid of your extra cranberry sauce. It has a strong almond flavor with bursts of cranberry and a crunchy crumb topping. The batter of this cake is thick, but that's normal. Spreading it into layers isn't the easiest task, but it does not need to be perfect in order to get a good result.
This cake lasts about 3 or 4 days if you store it in your fridge. You can also bake it ahead of time and freeze it for future use. When I baked this, it got rave reviews from friends and family (even from some of my toughest critics). If you like almond cakes, you will love this festive variation.
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