This tender cranberry coffee cake recipe is packed with tart cranberries and a hint of orange zest, and loaded with slivered almonds and a sweet crumb topping.
Preheat oven to 350° and line an 8x8 pan with parchment paper. Set aside.
In a medium bowl, combine almond flour, coconut sugar and coconut oil. Use a pastry cutter to cut in the coconut oil until completely combined and crumbly. Add slivered almonds and stir to combine. Set aside.
1/4 cup almond flour, 1/4 cup coconut sugar, 3 tablespoons coconut oil, 3 tablespoons slivered almonds
In another medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda and salt.
2 3/4 cups almond flour, 1/4 cup coconut flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt
In a large bowl, whisk together coconut oil and coconut sugar until well combined.
1/2 cup coconut oil, 1/2 cup coconut sugar
Add eggs, almond milk and vanilla/almond extract and use a wooden spoon to combine.
3 eggs, 1/2 cup almond milk, 1 teaspoon vanilla or almond extract
Add dry mixture to wet mixture until combined. Add 1 1/2 cups cranberries and 3/4 of the orange zest and gently stir to combine.
2 cups cranberries, Zest of 1 orange
Press batter into prepared pan. Top with crumb mixture, cranberries and orange zest.
Bake for 40-45 minutes, or until toothpick inserted in the center comes out clean.
Let cool completely in pan. Cut into 9 pieces and enjoy!